Baked Halibut with Garlic (Printable View)
Tender halibut fillets baked with a fragrant garlic and herb topping, creating a light, flavorful main course.
# Ingredient List:
→ Fish
01 - 4 halibut fillets (6 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Garlic Herb Topping
04 - 3 tbsp unsalted butter, melted
05 - 4 cloves garlic, finely minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh lemon juice
08 - 1 tsp lemon zest
09 - 1/2 tsp dried thyme
10 - 1/2 tsp paprika
→ To Serve
11 - Lemon wedges, for garnish
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Pat halibut fillets dry with paper towels. Arrange in a single layer in the prepared baking dish. Brush both sides with olive oil and season generously with salt and pepper.
03 - In a small bowl, whisk together melted butter, minced garlic, chopped parsley, lemon juice, lemon zest, dried thyme, and paprika until fully combined.
04 - Spoon the garlic herb mixture evenly over the top of each halibut fillet, ensuring the surface is well coated.
05 - Bake for 15-18 minutes, or until fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 140°F.
06 - Remove from oven and let the fillets rest for 2 minutes. Serve immediately with fresh lemon wedges on the side.
# Expert Suggestions:
01 -
- It's incredibly quick to get on the table, which is a lifesaver on busy weeknights.
- The delicate fish paired with that bright, savory garlic-herb topping just sings with flavor without feeling heavy.
02 -
- Overcooking halibut is a culinary sin; keep an eye on it, as it transitions from raw to perfectly flaky quickly.
- Using fresh herbs truly makes a world of difference in the topping, don't skimp on the parsley and consider fresh thyme.
03 -
- Always pat your fish dry before seasoning; it helps create a better surface for the herbs to adhere and prevents steaming.
- For an extra golden-brown, slightly crispy topping, you can briefly broil the fish for the last minute, watching very closely to prevent burning.