Baked Halibut with Lemon (Printable version)

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

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets, 6 ounces each

→ Marinade & Seasoning

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

→ Garnish

09 - 1 lemon, thinly sliced
10 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Combine olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and black pepper in a small bowl; whisk until blended.
03 - Pat halibut fillets dry with paper towels and arrange them evenly in the prepared baking dish.
04 - Brush marinade evenly over each fillet and place two thin lemon slices atop each piece.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately.

# Expert advice:

01 -
  • It's ready faster than you can make a salad, but tastes like you spent an hour fussing.
  • The kitchen smells like a coastal restaurant without the pretense or the bill.
  • Somehow manages to feel both light and deeply satisfying.
02 -
  • Overcooked fish is the quickest way to ruin this dish—pull it out the moment it flakes, not a second later.
  • Letting your fillets come closer to room temperature before baking ensures they cook evenly from edge to center.
03 -
  • Buy your halibut the day you're cooking it, or the morning of—fish doesn't forgive age the way other proteins do.
  • If your oven runs hot, start checking at the 12-minute mark; if it runs cool, don't panic if it takes the full 18.

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