Baked Halibut Lemon Garlic (Print Version)

Tender halibut fillets baked with lemon, garlic, and fresh herbs for a light, flavorful meal.

# Recipe Ingredients:

→ Fish

01 - 4 skinless halibut fillets, 6 ounces each

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons lemon zest
05 - 2 cloves garlic, minced
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

→ Garnish

09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat halibut fillets dry with paper towels and place them evenly in the prepared dish.
03 - Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and thyme together in a small bowl.
04 - Brush the marinade evenly over all sides of the halibut fillets.
05 - Bake for 12 to 15 minutes until the fish is opaque in the center and flakes easily when tested with a fork.
06 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, yet tastes like you've been cooking all day
  • The halibut stays impossibly tender and moist, never dry or overcooked
  • One simple pan means minimal cleanup after dinner
02 -
  • Dry fish before cooking. This single step is the difference between moist, perfectly cooked halibut and steamed disappointment. I learned this the hard way on attempt number two.
  • Don't skip the preheat. A properly heated oven means the fish starts cooking immediately, sealing in moisture and developing better texture.
  • Your oven temperature matters. If yours runs hot or cold, start checking at 12 minutes. Every oven is different, and halibut forgives neither the 14-minute overcook nor the 10-minute undercook.
03 -
  • Buy halibut the same day you plan to cook it. Fresh fish has a faint ocean smell, never ammonia—that's your first test.
  • Keep your oven temperature honest. Use an oven thermometer if you suspect yours runs inaccurate; this makes the difference between tender and ruined.
  • Make the lemon-garlic mixture ahead of time and let it sit for 10 minutes. This allows the flavors to meld and the garlic to soften slightly, so it distributes more evenly and isn't sharp.

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