Description
This baked halibut recipe offers a quick and flavorful way to prepare delicate, flaky fish. The fillets are seasoned simply with salt, pepper, and paprika, then topped with a savory lemon garlic butter sauce and baked until perfectly tender. Ideal for a healthy weeknight dinner, this dish pairs beautifully with fresh lemon wedges to enhance the bright, citrusy flavors.
Ingredients
Scale
Fish
- 1 pound halibut fillets
- 1/4 teaspoon coarse salt
Butter Mixture
- 2 tablespoons salted butter, slightly melted
- Zest from 1/2 lemon
- 1 tablespoon lemon juice
- 1 teaspoon finely minced garlic
- 1 teaspoon chopped fresh parsley
Seasonings
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
- Lemon wedges, for serving
Instructions
- Preheat the oven: Preheat your oven to 415°F (213°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the fish: Place the halibut fillets on the prepared baking sheet, skin side down if the skin is still attached. Pat the fish dry using paper towels to remove excess moisture, then evenly season both sides with coarse salt.
- Make the butter mixture: In a small bowl, combine the slightly melted salted butter, lemon zest, lemon juice, minced garlic, and chopped fresh parsley. Stir these ingredients until well blended to create a flavorful topping.
- Apply the butter mixture: Evenly spoon the butter mixture over each halibut fillet, ensuring all pieces are well coated for maximum flavor during baking.
- Season the fillets: Sprinkle black pepper and paprika evenly over the butter-coated fillets to add a subtle spicy and smoky depth.
- Bake the fish: Place the baking sheet in the preheated oven and bake the halibut for 10 to 15 minutes. The fish is done when it turns opaque and flakes easily with a fork, indicating it is fully cooked and tender.
- Rest and serve: Remove the halibut from the oven and let it rest for 2 to 3 minutes. Serve the fillets with fresh lemon wedges on the side to squeeze over the top for a bright finishing touch.
Notes
- Do not overcook the halibut; it can become dry quickly. Check for doneness at 10 minutes.
- Using parchment paper on the baking sheet prevents sticking and helps with easy cleanup.
- Fresh lemon zest and juice brighten the flavor, but you can adjust the amounts to taste.
- For a dairy-free version, substitute butter with olive oil.
- Serve with steamed vegetables or a light salad for a balanced meal.
