Baked Halibut with Lemon (Print Version)

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

# Recipe Ingredients:

01 - 4 skinless halibut fillets, 6 oz each

02 - 2 tablespoons olive oil

03 - 2 tablespoons freshly squeezed lemon juice

04 - 1 teaspoon lemon zest

05 - 2 garlic cloves, minced

06 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 1 lemon, thinly sliced

10 - 2 tablespoons fresh parsley, chopped

01 - Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or grease lightly.

02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and black pepper.

03 - Pat halibut fillets dry with paper towels and place them in the prepared baking dish.

04 - Brush marinade evenly over fillets and top each with a couple of lemon slices.

05 - Bake for 15–18 minutes, or until the fish turns opaque and flakes easily with a fork.

06 - Remove from oven, sprinkle with chopped parsley, and serve immediately.

01 -

It's ready faster than you can make a proper salad, yet feels like you tried much harder.
The fish stays impossibly tender because nothing interferes with its quiet nature.
Your kitchen smells like a Mediterranean coast for hours afterward.

02 -

Halibut is forgiving until it isn't; past eighteen minutes it dries out completely, so set a timer and mean it.
Patting the fish dry before cooking makes the difference between a fillet that releases from the pan and one that sticks stubbornly.

03 -

Ask your fishmonger to remove the skin and check for pin bones; it takes them thirty seconds and saves you the trouble later.
If fresh thyme isn't in your kitchen, dried thyme works perfectly, just use half the amount since it's more concentrated.