Baked Halibut Lemon Butter (Print Version)
Enjoy tender baked halibut with a vibrant lemon butter sauce. This elegant main course is easy to make and full of fresh taste.
# What You'll Need:
→ Fish
01 - 4 halibut fillets (approximately 6 oz each), skinless
→ Lemon Butter Sauce
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, finely chopped
→ Seasonings
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
09 - Lemon slices
10 - Extra chopped parsley
# Directions:
01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it to prevent sticking.
02 - Gently pat the halibut fillets dry with paper towels. Arrange them in the prepared baking dish.
03 - In a small bowl, combine the melted butter, lemon juice, lemon zest, minced garlic, and finely chopped parsley. Whisk until thoroughly combined.
04 - Evenly brush the lemon butter mixture over the halibut fillets. Season the fish with sea salt and freshly ground black pepper.
05 - Bake for 12 to 15 minutes, or until the fish flakes easily when tested with a fork and appears opaque in the center.
06 - Remove the baking dish from the oven. Spoon any remaining sauce from the dish over the cooked fillets. Garnish with fresh lemon slices and additional chopped parsley, if desired. Serve immediately for best flavor.
# Expert Tips:
01 -
- This dish feels incredibly fancy, but it's truly one of the fastest meals you can whip up.
- You'll be amazed at how much vibrant flavor comes from such a handful of simple ingredients.
02 -
- The absolute biggest mistake you can make with fish is overcooking it; keep a close eye on it, as it goes from perfect to dry in mere minutes.
- Learning to pat the fish thoroughly dry before seasoning makes an enormous difference in how well it sears or bakes, allowing for a much better texture.
03 -
- Always line your baking dish with parchment paper; it makes for effortless cleanup and prevents any delicate fish from sticking.
- When working with lemon, remember to zest it before you slice and juice it – it's much easier and you'll get more zest.