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A hot, garlicky butter sauce transforms simple halibut into a special dinner without a lot of fuss. This Garlic Butter Baked Halibut comes together fast, great for weeknights or an easy weekend supper when you want restaurant-quality flavor at home. I often make it when the company is late arriving; the butter-lemon sauce keeps the fish moist and bright. For another quick garlic-butter protein, try my take on garlic butter steak bites for variety.
Why you’ll love this Garlic Butter Baked Halibut
This recipe is quick, forgiving, and endlessly adaptable. Tender halibut fillets baked in a buttery lemon-garlic sauce that stays silky and never dries out. It’s perfect for weeknight dinners, casual date nights, or when you need a show-stopping main with minimal hands-on time.
I love how the lemon brightens the butter without overpowering the delicate fish.
If you like easy, flavor-forward seafood dishes, you might also enjoy the baked salmon meatballs with creamy avocado sauce for a different take on simple, saucy fish.
How this recipe comes together
Patting the fillets dry and tossing them in a warm garlic-butter mixture is the key: the fat carries flavor and helps brown any exposed edges. The fillets bake uncovered at high heat so the exterior sets quickly while the inside stays moist—about 13–15 minutes. Finish with fresh parsley and lemon wedges for brightness. Timing and a quick internal-temperature check are the only real tools you need.
What you’ll need
- 5 halibut fillets (5 to 6 ounces each), skinless or skin-on
- 1/3 cup melted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon paprika (sweet or smoked)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, finely chopped
- Lemon wedges for serving
Ingredient notes and swaps:
- Halibut: pick firm, opaque fillets about 1-inch thick for even cooking; thicker fillets will need a few extra minutes.
- Butter + olive oil: the oil raises the smoke point slightly and keeps the butter sauce glossy. Use ghee to avoid browning if you prefer.
- Paprika: smoked paprika adds depth; sweet paprika keeps it bright.
- Parsley: swap with chopped dill or chives for a different herbal note.
For another simple garlic-and-cheese dinner idea, consider the cheesy garlic chicken wraps.
Step-by-step instructions
1. Preheat the oven to 425°F (220°C). Lightly oil an oven-safe baking dish so the fillets won’t stick.
2. Pat the halibut fillets dry with paper towels; dryness ensures the sauce clings and the surface sets properly.
3. In a bowl, whisk melted butter, olive oil, minced garlic, lemon zest, lemon juice, paprika, kosher salt, and black pepper until combined.
4. Place the fillets in the prepared dish in a single layer and spoon the garlic-butter sauce evenly over each piece.
5. Bake uncovered for 13–15 minutes. The fish is done when it flakes easily with a fork and registers 145°F (63°C) at the thickest part; look for opaque flesh that separates into moist flakes.
6. Sprinkle with finely chopped parsley and serve immediately with lemon wedges.
Best ways to enjoy it
Plate a fillet over buttered rice or herby couscous to soak up the sauce, or serve alongside roasted asparagus and new potatoes for a classic combo. Garnish with extra lemon zest and a small parsley sprig for color. For an informal meal, flake onto buttered toast for open-faced sandwiches. If you’d like a bolder pairing, the rich garlic butter complements the char and seasoning of the garlic butter steak bites recipe when serving mixed proteins.
Storage and reheating tips
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a shallow airtight container or vacuum bag for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Gently reheat in a 300°F (150°C) oven for 8–10 minutes, or in a covered skillet over low heat until warmed through. Reheat to at least 165°F (74°C) for safety. Avoid high heat, which dries flaky fish. Discard if any off smells or slimy texture develop.
Helpful cooking tips
- Dry fillets thoroughly: moisture on the surface steams the fish and prevents the butter sauce from clinging.
- Warm the butter: Whisking the sauce while the butter is warm helps distribute garlic and lemon evenly.
- Use a meat thermometer: 145°F in the thickest part is the reliable doneness target. Visual cues (opaque, flaky) can vary by fillet thickness.
- If fillets are uneven, tent with foil after 10 minutes to prevent over-browning while the centers finish.
- Finish with acid: a squeeze of lemon just before serving brightens the whole dish.
Creative twists
- Spicy lemon: add 1/4 teaspoon cayenne or a pinch of red pepper flakes to the butter for heat.
- Herb-forward: swap parsley for tarragon or basil and add a teaspoon of Dijon mustard to the butter.
- Crust option: mix panko with a tablespoon of melted butter and a tablespoon of Parmesan and scatter over fillets for the last 5 minutes of baking.
- Dairy-free: Use melted olive oil or avocado oil in place of butter and finish with extra lemon zest.
Common questions
Q: Can I use frozen halibut?
A: Yes. Thaw overnight in the fridge, pat dry, and proceed. Do not cook from frozen; the outside will overcook before the center reaches doneness.
Q: Can I prep this ahead?
A: You can whisk the sauce and zest the lemon up to a day ahead; keep chilled and spoon over fish just before baking to prevent the garlic from mellowing too much.
Q: What if I don’t have a thermometer?
A: Cook until the fish flakes easily and is opaque through the center. Check the thickest piece. A thermometer is recommended for accuracy, especially with thicker fillets.
Q: Any dietary swaps for lower fat?
A: Reduce butter by half and increase lemon juice and a touch more olive oil, or use a light olive oil-based sauce; note that butter contributes flavor and mouthfeel, so the final texture will be leaner.
Final notes: This recipe is simple, reliable, and built on small techniques, drying the fish, warming the butter, and watching the temperature, which yield a moist, flavorful halibut every time.
Garlic Butter Baked Halibut
Ingredients
Main ingredients
- 5 pieces halibut fillets (5 to 6 ounces each), skinless or skin-on Pick firm, opaque fillets about 1-inch thick for even cooking.
- 1/3 cup melted butter Can substitute with ghee for a higher smoke point.
- 1 tablespoon olive oil Raises smoke point and keeps the sauce glossy.
- 3 cloves garlic, minced Freshly minced for best flavor.
- 1 piece lemon, zested and juiced Adds brightness to the dish.
- 1/2 teaspoon paprika (sweet or smoked) Smoked paprika adds depth; sweet keeps it bright.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, finely chopped Can swap with dill or chives for a different flavor.
- to taste pieces lemon wedges for serving For garnish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Lightly oil an oven-safe baking dish.
- Pat the halibut fillets dry with paper towels.
- In a bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, paprika, kosher salt, and black pepper.
- Place the fillets in the prepared dish in a single layer and spoon the garlic-butter sauce evenly over each piece.
Cooking
- Bake uncovered for 13–15 minutes until the fish flakes easily with a fork and registers 145°F (63°C) at the thickest part.
- Sprinkle with finely chopped parsley and serve immediately with lemon wedges.
