Baked Halibut with Garlic

I pulled halibut from the oven one Wednesday evening and realized how much flavor could come from so little effort. The garlic had turned golden at the edges, the lemon brightened everything, and the fish flaked apart with just a nudge of my fork. It became my go-to whenever I wanted something that tasted careful but didn't demand much from me.

I made this for my parents the first time they visited my new apartment. I was nervous about the timing, but the halibut came out perfectly moist, and my dad asked for the recipe before he even finished his plate. That moment made me feel like I'd finally figured out how to cook fish without overthinking it.

Ingredients

• Halibut fillets: Choose skinless pieces that are even in thickness so they cook at the same rate, and pat them dry to help the marinade cling.
• Olive oil: It carries the garlic and lemon into every bite and keeps the fish from drying out in the oven.
• Garlic: Mince it fine so it melts into the oil and doesn't burn, and use fresh cloves for the best aroma.
• Lemon juice and zest: The juice adds brightness, and the zest gives a deeper citrus note without extra liquid.
• Fresh parsley: It brings color and a hint of freshness that balances the richness of the fish.
• Sea salt and black pepper: Season generously, since halibut has a mild flavor that needs a little help to shine.
• Lemon wedges: A squeeze at the table lifts everything and lets each person adjust to their taste.

Instructions

Prep the oven and pan:

Set your oven to 400°F and line a baking sheet with parchment or grease a dish lightly. This keeps the fish from sticking and makes cleanup easier.

Mix the marinade:

Whisk together olive oil, minced garlic, lemon juice, zest, parsley, salt, and pepper in a small bowl until everything is evenly combined.

Prepare the fillets:

Dry the halibut with paper towels and arrange the pieces in your prepared dish. A dry surface helps the marinade stick instead of pooling.

Coat the fish:

Brush or spoon the garlic mixture over each fillet, making sure the top is covered. The oil will seep into the flesh as it bakes.

Bake until done:

Slide the dish into the oven for 15 to 18 minutes, checking at the lower end if your fillets are on the thinner side. The fish is ready when it turns opaque and flakes easily with a fork.

Garnish and serve:

Pull the pan from the oven, scatter extra parsley over the top, and set out lemon wedges on the side.

Save

The first time I served this, my friend who claimed she didn't like fish asked for seconds. She said the garlic made it approachable, and the lemon kept it from tasting too fishy. That's when I realized this recipe was a quiet win for anyone still warming up to seafood.

Choosing Your Fish

Halibut is mild and sturdy, but cod or sea bass work just as well if you cant find it or want to save a few dollars. Cod is a bit more delicate, so watch the timer closely, and sea bass has a slightly richer flavor that pairs beautifully with garlic. Whatever you pick, look for firm, translucent flesh and avoid anything that smells too strong.

Serving Suggestions

I like pairing this with roasted asparagus or green beans tossed in olive oil and salt, since the vegetables can go in the oven at the same time. Steamed rice or a simple arugula salad with a lemon vinaigrette rounds out the plate without competing for attention. Keep the sides light so the fish stays the star.

Make It Your Own

If you want a little heat, stir a pinch of red pepper flakes into the marinade before brushing it on. Swap parsley for fresh dill or basil if thats what you have, and add a tablespoon of capers for a briny kick. The recipe is forgiving, so trust your instincts and use what makes you happy.

• Try swapping lemon for lime if you want a slightly sweeter citrus note.
• Add a handful of cherry tomatoes to the pan for bursts of sweetness that roast alongside the fish.
• Drizzle a spoonful of melted butter over the fillets right before serving for extra richness.

Save

This dish taught me that good food doesnt have to be complicated, just thoughtful. I hope it becomes one of those recipes you reach for when you want something nourishing without the fuss.

Recipe Questions & Answers

→ What is the best cooking temperature for halibut?

Bake halibut at 400°F (200°C) for around 15-18 minutes until it is opaque and flakes easily with a fork.

→ Can I substitute halibut with another fish?

Yes, cod or sea bass are excellent alternatives that work well with similar cooking methods and flavors.

→ How should I prepare the garlic-herb mixture?

Combine olive oil, minced garlic, lemon juice and zest, chopped parsley, salt, and pepper, then brush evenly over the fillets before baking.

→ What side dishes pair well with baked halibut?

Roasted vegetables, steamed rice, or a crisp green salad complement the delicate flavors perfectly.

→ Can I add spice to the dish?

Adding a pinch of red pepper flakes to the marinade introduces a subtle heat that enhances the overall flavor profile.