Baked Halibut with Garlic (Printable version)

Oven-baked halibut infused with garlic, lemon, and herbs, delivering a fresh and delicate flavor.

# What You'll Need:

01 - 4 skinless halibut fillets, 6 ounces each

02 - 3 tablespoons olive oil

03 - 3 cloves garlic, finely minced

04 - 1 tablespoon fresh lemon juice

05 - 1 teaspoon lemon zest

06 - 2 tablespoons fresh parsley, chopped

07 - 1 teaspoon sea salt

08 - ½ teaspoon freshly ground black pepper

09 - Lemon wedges

10 - Additional fresh parsley

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

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

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

04 - Brush the garlic-herb mixture generously over the top of each fillet to ensure even coating.

05 - Bake for 15 to 18 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork.

06 - Remove from oven, garnish with additional parsley, and serve immediately with lemon wedges on the side.

01 -

It comes together in under thirty minutes, which means dinner can actually happen on a busy weeknight.
The garlic-herb topping creates a golden, fragrant crust while the fish stays impossibly tender inside.
Halibut is forgiving enough that you won't overthink it, but impressive enough that guests think you've been cooking all day.

02 -

Halibut dries out fast, so set a timer and actually watch the fish in those final minutes—the difference between perfect and overdone is maybe two minutes.
If your fillets vary in thickness, tuck the thinner edges underneath so they cook at the same rate as the thicker parts.

03 -

Invest in a good instant-read thermometer if you worry about doneness—halibut is perfectly cooked at 145°F internal temperature, which takes the guessing out entirely.
If your fillets are thicker than an inch, bake them uncovered at 375°F for a couple of minutes longer; thinner fillets at 400°F need less time, so watch carefully.