Baked Halibut with Garlic

There's a particular magic that happens when halibut hits a hot oven—the way the kitchen fills with the scent of garlic and lemon, how the fish transforms from translucent to perfectly opaque in what feels like no time at all. I discovered this recipe on a weeknight when I had exactly twenty minutes and hungry people at my table, and somehow it became the dish I reach for whenever I need something that tastes fancy but doesn't demand hours in the kitchen. The simplicity is the whole point.

I made this for my sister's first dinner at her new place, when her kitchen was mostly empty boxes and she was too exhausted to care about anything complicated. Watching her face light up when she took that first bite—when she realized how good simple food could taste—that's when I knew this recipe was a keeper. It's become our go-to whenever we need comfort wrapped in something light.

Ingredients

• Halibut fillets (4, about 6 oz each): Choose fillets that are roughly the same thickness so they cook evenly; ask your fishmonger to make sure they're fresh and pat them completely dry before cooking.
• Olive oil (3 tbsp): Use a good quality one—it's one of only a few ingredients, so it matters; it carries all the flavor from the garlic into the fish.
• Garlic (3 cloves, minced): Mince it finely so it clings to the fillets and releases its flavor as the fish bakes.
• Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): The juice brightens everything while the zest adds a subtle citrus edge that keeps the dish from feeling heavy.
• Fresh parsley (2 tbsp, plus extra for garnish): Chop it just before using so it stays vibrant green and doesn't turn dark.
• Sea salt and black pepper (1 tsp salt, ½ tsp pepper): Season generously—fish needs it to taste like itself.
• Lemon wedges (for serving): These are not optional; they're the finishing touch that lets everyone customize their bite.

Instructions

Heat your oven and prep your workspace:

Get your oven to 400°F and line a baking sheet with parchment paper or lightly grease a dish. This prevents sticking and makes cleanup effortless.

Build the garlic-herb mixture:

Combine the olive oil, minced garlic, lemon juice, zest, parsley, salt, and pepper in a small bowl, stirring until everything is evenly distributed. You're making a quick marinade that will coat the fish.

Prepare the halibut:

Pat each fillet dry with paper towels—this step matters because dry fish will cook more evenly and won't steam. Lay them in your baking dish, spacing them so they have a little room.

Apply the topping:

Brush the garlic mixture generously over the top of each fillet, making sure every piece gets its share. Don't be shy; this is where all the flavor lives.

Bake until just done:

Slide everything into the oven for 15 to 18 minutes, watching for the moment when the fish turns opaque and flakes easily when you press it gently with a fork. Overcooked fish is dry fish—better to check early.

Finish and serve:

Remove from the oven, scatter extra fresh parsley over the top, and serve immediately with lemon wedges on the side. Let people squeeze their own juice—it's the small rituals that make food taste better.

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There was a quiet moment one evening when my daughter asked if she could help make dinner, and we stood together at the counter, mincing garlic and zesting lemon like we were doing something ancient and important. That's when I realized this recipe had become something beyond sustenance—it was a way of spending time with the people I love, wrapped in the smell of fresh herbs and the promise of a meal well made.

Why Halibut Works

Halibut is a white fish with a delicate, slightly sweet flavor that doesn't demand a heavy hand in the kitchen. Its mild personality means the garlic and lemon get to shine without overpowering anything, and the texture is naturally tender enough that even brief cooking yields beautiful results. It's forgiving in a way that makes home cooking feel possible, not stressful.

How to Serve This

The fish is light enough that it needs companions on the plate—roasted vegetables, a grain, something green. Roasted asparagus and warm lemon rice turn this into a complete dinner, while a simple green salad keeps things fresh and uncomplicated. I've also served it alongside steamed broccoli with a drizzle of that same garlic oil, and everyone came back for seconds without fail.

Small Changes That Matter

This recipe is simple enough that small adjustments create entirely different moods. A pinch of red pepper flakes in the marinade brings warmth, while a whisper of fresh dill instead of parsley leans into a more delicate flavor. I've even added a tiny splash of white wine to the oil mixture, which makes the sauce slightly deeper without making it complicated.

• If you can't find fresh halibut, cod and sea bass cook in the same time and taste just as good.
• Make the garlic mixture in advance and store it covered in the fridge—it's actually better when the flavors have time to mingle.
• Don't skip the lemon wedges; they're not decoration, they're the final word on every bite.

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This is the kind of recipe that makes you feel capable in the kitchen, the kind that comes together so easily you can actually enjoy the process instead of rushing to the finish. Once you've made it, you'll find yourself reaching for it again and again, each time discovering something new about how garlic and lemon and good fish can make something genuinely memorable.

Recipe Questions

→ How do I know when the halibut is cooked?

The halibut is done when it turns opaque and flakes easily with a fork.

→ Can I substitute halibut with another fish?

Yes, cod or sea bass can be used as alternatives with similar cooking times.

→ What sides complement this halibut preparation?

Roasted vegetables, steamed rice, or a fresh green salad make great accompaniments.

→ How can I add some heat to the dish?

Add a pinch of red pepper flakes to the garlic and herb mixture before baking.

→ Should I remove the skin before cooking?

This version uses skinless fillets for easy baking and a delicate texture.