Description
This delicious baked halibut recipe features tender, flaky fish fillets seasoned with a zesty lemon butter sauce, garlic, and fresh parsley. Perfectly baked to juicy perfection, this dish is quick to prepare, healthy, and elegant enough for any occasion.
Ingredients
Scale
Halibut
- 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
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
To Serve
- Lemon wedges
Instructions
- Preheat oven: Preheat the oven to 415°F (213°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare halibut: Place the halibut fillets on the prepared baking sheet, skin side down if the skin is on. Pat the fillets dry with paper towels to remove excess moisture, then season evenly with coarse salt.
- Make butter mixture: In a small bowl, combine the slightly melted salted butter, lemon zest, lemon juice, finely minced garlic, and chopped fresh parsley. Mix until well combined to create a flavorful topping for the fish.
- Apply butter mixture: Spoon the lemon butter mixture evenly over the top of each halibut fillet ensuring full coverage for best flavor.
- Season fillets: Lightly sprinkle black pepper and paprika over the butter-topped fillets to add a layer of spice and color.
- Bake fish: Place the baking sheet in the preheated oven and bake the fish for 10 to 15 minutes, or until the halibut is opaque throughout and flakes easily with a fork, indicating it is fully cooked.
- Rest and serve: Remove the baked halibut from the oven and let it rest for 2 to 3 minutes. Serve warm with fresh lemon wedges for an extra burst of citrus flavor.
Notes
- Ensure the halibut fillets are dry before seasoning to help the seasoning stick better and achieve a nice crust.
- Cooking times may vary depending on the thickness of your fillets; adjust accordingly.
- Use fresh lemon juice and zest for the best bright, tangy flavor.
- Leftover halibut can be stored in the refrigerator for up to 2 days and enjoyed cold or gently reheated.
- For an even healthier option, use unsalted butter or substitute with olive oil.
- This recipe is naturally gluten-free and low in carbohydrates.
