Baked Halibut Lemon Butter

I used to think fish was intimidating until a neighbor handed me fresh halibut wrapped in paper and said, just don't overthink it. That evening, I baked it with butter and lemon, and the kitchen smelled like the coast. It's been my go-to ever since.

I made this for my parents on a quiet Sunday, and my dad, who usually asks for steak, went back for seconds. We ate outside with the windows open, and the whole meal felt lighter somehow. That's when I realized simple food can be the most memorable.

Ingredients

• Halibut fillets: Look for thick, evenly sized pieces so they cook at the same rate, and always pat them completely dry before seasoning.
• Olive oil: A thin coat keeps the fish from sticking and helps the seasoning cling without making it greasy.
• Unsalted butter: Melted butter carries the garlic and lemon into every bite, and using unsalted lets you control the salt level perfectly.
• Garlic: Mince it finely so it melts into the sauce instead of burning in spots.
• Fresh lemon juice and zest: The juice adds brightness, and the zest brings a floral punch you don't get from juice alone.
• Fresh parsley: Chop it just before using so it stays green and fragrant, not dull and bruised.

Instructions

Prep the oven and dish:

Set your oven to 200°C (400°F) and lightly grease a baking dish big enough to hold the fillets without crowding. Giving them space helps them cook evenly.

Season the fish:

Dry the halibut completely with paper towels, then brush both sides with olive oil and season with salt and pepper. Moisture on the surface will steam the fish instead of letting it bake.

Arrange in the dish:

Lay the fillets in a single layer, leaving a little room between each one.

Make the lemon butter:

Whisk together melted butter, minced garlic, lemon juice, zest, and parsley in a small bowl. The garlic should smell sharp and sweet, not raw.

Pour and top:

Drizzle the sauce over the fish, then rest a lemon slice on each fillet. It looks pretty and adds a gentle citrus hit as it bakes.

Bake until done:

Slide the dish into the oven and bake for 15 to 20 minutes, until the fish flakes with a fork and turns opaque. The center should reach 60°C (140°F) if you have a thermometer.

Finish and serve:

Pull it out, spoon the buttery pan juices over the top, and serve right away while it's hot.

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One night I served this with roasted potatoes and green beans, and my friend who claimed she didn't like fish asked for the recipe before she left. Sometimes all it takes is good butter and a hot oven to change someone's mind.

Serving Suggestions

This pairs beautifully with steamed asparagus, wild rice, or a crisp green salad. I've also spooned the extra lemon butter over roasted potatoes, and it's become a quiet favorite at the table. Keep it simple so the fish can shine.

Substitutions and Variations

If halibut isn't available, cod or haddock work just as well, they hold up to baking and soak up the sauce nicely. You can also add a pinch of paprika or a few capers to the butter for a briny kick. I've tried both, and they never disappoint.

Storage and Reheating

Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in a low oven or microwave, but know that fish is always best fresh. I usually flake any extras over a salad the next day instead of reheating.

• Store in a shallow container so it cools quickly and evenly.
• Reheat at a low temperature to avoid drying it out.
• Use leftover fish in tacos, grain bowls, or pasta within a day for best texture.

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This dish taught me that cooking fish doesn't have to be complicated or stressful. When you start with good ingredients and keep your hands off, it pretty much takes care of itself.

Recipes Q&A

→ How can I tell when the halibut is perfectly cooked?

The fish flakes easily with a fork and becomes opaque in the center; an internal temperature of 60°C (140°F) ensures doneness.

→ What can I substitute for halibut if unavailable?

Firm white fish like cod or haddock works well for similar texture and flavor.

→ Is it necessary to remove the skin from the fillets?

Skinless fillets are recommended here to allow even baking and flavor absorption from the sauce.

→ How can I add extra flavor to the lemon butter sauce?

Sprinkling paprika or adding capers to the sauce adds a nice depth and zest.

→ What side dishes pair well with this halibut preparation?

Steamed vegetables, rice, or roasted potatoes complement the bright flavors and keep the meal balanced.