Baked Halibut Lemon Butter (Printable)

Tender halibut fillets baked and finished with a bright lemon butter sauce for a light main course.

# What You Need:

→ Fish

01 - 4 halibut fillets, skinless, approx. 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Lemon Butter Sauce

05 - 4 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 lemon, zest and juice
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Garnish (optional)

11 - Lemon slices
12 - Additional fresh parsley

# How To Make:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or grease lightly.
02 - Pat halibut fillets dry with paper towels. Brush both sides with olive oil. Season with sea salt and black pepper.
03 - Arrange fillets in the prepared dish. Bake for 12 to 15 minutes until opaque and flaky.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant.
05 - Stir in lemon zest, juice, parsley, salt, and pepper. Cook 1 to 2 minutes, then remove from heat.
06 - Transfer baked halibut to plates. Spoon warm lemon butter sauce over each fillet.
07 - Garnish with lemon slices and extra parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The fish stays impossibly moist because you're not overthinking it—just oil, salt, and the oven doing the real work.
  • That lemon butter sauce tastes restaurant-quality but takes fewer minutes than most side dishes.
  • It reads fancy but honestly easier than pasta, and naturally gluten-free without any substitutions or fuss.
02 -
  • Don't wash the fish under running water after defrosting—it washes away flavor and moisture that you need for tenderness, just pat it dry instead.
  • Overcooked halibut becomes rubbery and you can't fix it, so pull it out the moment it turns opaque, not after.
  • Making the sauce while the fish bakes means everything comes together hot at the same moment, which is when this dish reaches its full potential.
03 -
  • If your fillets are thicker than an inch, they might need an extra few minutes, so invest in an instant-read thermometer and aim for 145°F in the thickest part.
  • Make the sauce up to an hour ahead and gently reheat it just before serving—it saves stress and lets you focus on getting the fish perfectly timed.

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