Baked Halibut Garlic Butter

I discovered baked halibut by accident when a friend arrived at my door with fresh fish from the market and an expectation of dinner. We had nothing fancy planned, but those pale fillets caught the light in a way that made me want to do right by them. Twenty minutes later, the kitchen smelled like lemon and garlic in a way that felt almost unfair to keep to ourselves. That meal became the template for every time I need something elegant but honest.

There was an evening when I made this for my mom, who'd spent years telling me my cooking was too complicated. She watched the whole thing come together, asked why I wasn't using a sauce pan and burner, then tasted it and went quiet in that specific way that meant I'd gotten something right. She asked for the recipe on a napkin, and I knew then that simple, done well, speaks louder than fussy.

Ingredients

• Halibut fillets: Look for fillets that are roughly the same thickness so they cook evenly. I learned this the hard way after serving one guest something still barely translucent while another had an overcooked edge.
• Olive oil: Just for patting the fish and the pan. Don't skimp here because you taste it directly on the halibut.
• Salt and pepper: Season generously before the butter goes on, or the fish will taste flat no matter what you layer on top.
• Unsalted butter: Melted, not browned. The garlic should toast gently in it, not crackle and burn.
• Garlic cloves: Minced fine enough that each flake dissolves into the butter rather than sitting in chunks on the fish.
• Lemon juice and zest: The juice prevents the dish from being heavy, and the zest gives you these little bright surprises on every bite.
• Fresh parsley: Chopped fresh, not dried, because the vibrant green matters as much as the flavor here.
• Fresh thyme: Optional, but if you have it, a teaspoon transforms the whole thing with an earthy whisper underneath the lemon.

Instructions

Get your oven ready and set the stage:

Heat to 400°F and lightly oil a baking dish large enough that the fillets can stretch out without touching. A crowded pan means uneven cooking, and you want this to be foolproof.

Dry and season the fish:

Pat those halibut fillets completely dry with paper towels because any moisture clinging to them becomes steam that keeps a crust from forming. Brush with olive oil, then season both sides with salt and pepper, letting your hand feel the grains land evenly.

Arrange in the dish:

Place the fillets in the prepared baking dish in a single layer, skin side down if there's any skin remaining.

Mix the magic sauce:

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, zest, parsley, and thyme until it looks cohesive and fragrant. This is where the dish gets its soul.

Pour the butter over:

Spoon the garlic butter evenly across each fillet, making sure some of that beautiful garlic mixture gets distributed to every piece. You want visible flecks of green parsley on top.

Bake until just cooked through:

Slide into the oven for 15 to 18 minutes, watching around the 14-minute mark. The halibut is done when it's opaque and flakes easily with a fork, or when a thermometer reads 130 to 135°F at the thickest point. Overcooked halibut becomes grainy and sad.

Finish and serve:

Remove from the oven, scatter lemon wedges and extra parsley on top, and bring it straight to the table while everything's still warm and the butter is still that liquid gold.

Save

What made this recipe stick with me is how it turned a weeknight into something that felt special. There's something about fresh fish and real butter that tells people you cared about the meal, even if you threw it together in under an hour. My partner now requests it without apology, and I never mind making it again.

Why Fresh Fish Matters Here

Halibut's delicate flavor only shines if the fish is genuinely fresh. If it smells fishy rather than briny and ocean-like, keep walking at the market. The beauty of this recipe is that it doesn't mask the fish with heavy sauces or spice, so quality matters. I've learned to ask the fishmonger when the halibut arrived and to feel the flesh with a gentle press. If it springs back, you're golden.

Customizing Without Losing the Thread

The structure of this dish is flexible in ways that matter. Swap halibut for cod or sea bass if that's what looks beautiful at your counter. A splash of dry white wine added before baking deepens the sauce into something almost wine-poached. For dairy-free cooking, use a good olive oil warmed with the garlic instead of butter, and it won't feel like you're missing anything.

Plating and Pairing

The fish deserves a companion that doesn't fight it. Steamed broccoli or green beans let the halibut stay the star, while a simple rice or even crusty bread to soak up the butter makes sense. A crisp salad cuts through the richness if you want something lighter.

• Bake the fish and assemble everything else while it's in the oven so the butter's still liquid when it hits the table.
• If you're cooking for more than four people, don't crowd the pan. Bake in batches and keep the cooked fillets warm in a low oven.
• Leftover halibut tastes good cold the next day, but honestly, there rarely is any.

Save

This recipe gave me permission to stop overthinking dinner and trust that good ingredients treated simply create moments worth remembering. It's the kind of dish that makes you feel like a better cook than you actually are.

Recipe Questions & Answers

→ What temperature should I bake the halibut at?

Preheat your oven to 400°F (200°C) for optimal cooking. This ensures the fillets bake evenly and retain moisture.

→ How can I tell when the halibut is done?

The halibut is done when it flakes easily with a fork and has an opaque appearance. Internal temperature should read 130–135°F (54–57°C).

→ Can I substitute the fish used in this dish?

Yes, cod or haddock are great alternatives that work well with garlic butter and similar cooking methods.

→ What pairs well with baked halibut in garlic butter?

Steamed vegetables, rice, or a crisp green salad complement the buttery, aromatic flavors beautifully.

→ Is there a way to make this dish dairy-free?

For a dairy-free version, replace the butter with olive oil while maintaining the rich garlic and herb flavors.