Baked Halibut Lemon Butter (Printable)

Light halibut fillets baked and finished with a bright lemon butter sauce for a tasty, easy meal.

# What You Need:

→ Fish

01 - 4 skinless halibut fillets, approximately 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Lemon Butter Sauce

05 - 4 tablespoons unsalted butter, melted
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh lemon juice (about 1 lemon)
08 - 1 teaspoon lemon zest
09 - 1 tablespoon fresh parsley, finely chopped
10 - Lemon slices for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat the halibut fillets dry with paper towels. Brush both sides with olive oil, then season generously with salt and black pepper.
03 - Place the halibut fillets evenly spaced in the prepared baking dish.
04 - Combine melted butter, minced garlic, lemon juice, lemon zest, and chopped parsley in a small bowl; whisk until integrated.
05 - Pour the lemon butter sauce evenly over each halibut fillet and top with a lemon slice.
06 - Bake for 15 to 20 minutes until the fish flakes easily and is opaque throughout, reaching an internal temperature of 140°F.
07 - Remove from oven, spoon pan juices over the fillets, and serve immediately.

# Expert Suggestions:

01 -
  • The fish stays tender and never dries out, even if you're new to cooking seafood.
  • It feels fancy but comes together faster than most chicken dinners.
  • The lemon butter sauce is so good you'll want to pour it over everything on your plate.
02 -
  • Don't skip drying the fish, wet fillets won't brown and the seasoning slides right off.
  • Check the thickest part of the fillet with a fork, it should flake gently without falling apart.
  • If your fillets are thinner than 170 g, start checking at 12 minutes to avoid overcooking.
03 -
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks more evenly.
  • Use a meat thermometer if you're nervous, 60°C (140°F) is the sweet spot for flaky, tender halibut.
  • Save any extra lemon butter in the fridge and use it on vegetables, chicken, or crusty bread later in the week.

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