Baked Halibut Garlic Lemon (Print Page)

Delicate halibut fillets baked with garlic, fresh lemon, and aromatic herbs for a bright main dish.

# What You Need:

01 - 4 skinless halibut fillets, 6 ounces each

02 - 3 tablespoons olive oil

03 - 3 cloves garlic, finely minced

04 - 1 teaspoon sea salt

05 - ½ teaspoon freshly ground black pepper

06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

07 - 1 teaspoon fresh parsley, chopped, plus extra for garnish

08 - 1 large lemon, zested and juiced

09 - 1 lemon, thinly sliced

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit fillets in a single layer.

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

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

04 - Brush the marinade evenly over each fillet, coating thoroughly.

05 - Top each fillet with thin lemon slices.

06 - Bake in the preheated oven for 15 to 18 minutes until the fish flakes easily and is opaque throughout.

07 - Sprinkle additional chopped parsley over fillets and serve immediately.

01 -

It's done in under 30 minutes, so weeknight cooking doesn't feel like a chore.
The fish stays impossibly tender while the garlic and lemon create a sauce that begs for crusty bread.
One pan means one thing to wash, which somehow makes the whole meal feel less exhausting.
It's naturally gluten-free and so elegant that you can serve it to anyone without feeling like you cut corners.

02 -

Don't skip patting the fish dry—moisture is the enemy of tender, delicate texture in baking.
Start checking for doneness at 15 minutes because halibut can go from perfect to dry in seconds, and all fish varies depending on thickness.

03 -

Use a meat thermometer if you're nervous—halibut is done at 145°F internally, which removes the guesswork entirely.
If your fillets are thinner than an inch, reduce the cooking time to 12 to 14 minutes so you don't dry them out.