Baked Halibut with Lemon (Printable)

Tender halibut fillets baked with lemon, fresh herbs, and garlic for a light, elegant dish.

# What You'll Need:

01 - 4 skinless halibut fillets (6 ounces each)

02 - 2 tablespoons olive oil

03 - 2 tablespoons fresh lemon juice

04 - 1 teaspoon lemon zest

05 - 2 garlic cloves, minced

06 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 1 lemon, thinly sliced

10 - 2 tablespoons fresh parsley, chopped

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.

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

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

04 - Brush the marinade evenly over each fillet and top with lemon slices.

05 - Bake in the preheated oven for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork.

06 - Remove from oven, sprinkle with fresh parsley, and serve immediately.

01 -

It's done in under 30 minutes, so weeknight dinners suddenly feel restaurant-quality.
The fish stays impossibly tender and flaky, with bright lemon cutting through every bite.
One baking dish means minimal cleanup, leaving you time to actually enjoy your meal.

02 -

Pat your fish completely dry before it touches the marinade or the pan. Wet fish steams instead of bakes, and you'll lose all that delicate flavor.
Don't trust a recipe timer for fish; trust your eyes and a fork. Every oven is different, and thickness varies. Overcooked fish is impossible to fix, so watch it closely in those last few minutes.

03 -

Take your halibut out of the refrigerator 5 minutes before cooking so it cooks evenly instead of staying cold in the center.
If your lemon is old or has thick skin, zest it before you cut it in half to juice. The zest matters more than you think, and it's the first thing to dry out.