Baked Halibut with Garlic (Printable)
Tender halibut fillets baked with a fragrant garlic and herb topping for a light, flavorful main course.
# What You Need:
→ Fish
01 - 4 halibut fillets (approximately 6 ounces each), skinless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Garlic Herb Topping
05 - 3 tablespoons unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
→ To Serve
12 - Lemon wedges, for garnish
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it to prevent sticking.
02 - Gently pat the halibut fillets dry with paper towels. Arrange them in a single layer within the prepared baking dish. Lightly brush both sides of each fillet with olive oil, then season generously with salt and freshly ground black pepper.
03 - In a small mixing bowl, combine the melted butter, finely minced garlic, chopped fresh parsley, fresh lemon juice, lemon zest, dried thyme, and paprika. Stir the mixture thoroughly until well combined.
04 - Evenly spoon the prepared garlic herb mixture over the top surface of each halibut fillet, ensuring good coverage.
05 - Bake the halibut in the preheated oven for 15 to 18 minutes, or until the fish becomes opaque throughout and flakes easily when tested with a fork. The internal temperature of the thickest part of the fillet should reach 140°F.
06 - Remove the baking dish from the oven and allow the halibut to rest for 2 minutes before serving. Present hot, garnished with fresh lemon wedges.
# Expert Tips:
01 -
- It's incredibly quick to prepare, perfect for those busy evenings when you still want a gourmet touch.
- The tender, flaky halibut infused with garlicky, herbaceous notes will genuinely make you feel like a culinary wizard.
02 -
- Overcooking fish is the cardinal sin; watch it closely, and remember it continues to cook slightly after removal from the oven.
- Freshly minced garlic makes an undeniable difference compared to jarred; the aroma alone is worth the extra minute of chopping.
03 -
- To prevent your fish from drying out, consider briefly covering the baking dish with foil for the first half of the cooking time, especially for thicker fillets.
- For an extra layer of flavor and a slightly crispy topping, sprinkle a tablespoon of panko breadcrumbs mixed with a tiny bit more melted butter over the herb mixture before baking.