Baked Halibut Garlic Butter

My sister called one Thursday evening asking what to make for her boss's dinner party, and I found myself describing this halibut dish without hesitation. There's something about how the garlic butter melts into the delicate fish—it feels impressive without demanding much from you. I realized then that this recipe had become my go-to move, the one I reach for when I want to impress without stress.

I made this for my partner on a random Tuesday when we were both tired from work, and somehow those 28 minutes turned into the moment we decided to stop eating out so much. The kitchen smelled so good that our neighbor actually knocked on the door asking what we were cooking. That's when I knew this recipe was special.

Ingredients

• Halibut fillets (4, about 6 oz each): Look for flesh that's firm and slightly translucent, not dull—this tells you the fish is fresh enough to deserve the simple treatment.
• Unsalted butter (4 tablespoons, melted): Using real butter here matters because it's carrying all the flavor; don't skip this step trying to be healthy.
• Garlic cloves (3, minced): Mince them small so they distribute evenly and cook gently in the butter without turning bitter.
• Fresh lemon juice and zest (1 tablespoon juice, 1 teaspoon zest): The acid brightens everything and keeps the dish from feeling heavy.
• Fresh parsley (2 tablespoons, finely chopped): Add half to the butter mixture and reserve the rest for garnish so you get freshness in two ways.
• Fresh thyme (1 teaspoon, optional): If you have it, use it—if not, the parsley carries the dish perfectly fine.
• Olive oil (1 tablespoon): This prevents sticking and helps the seasoning stick to the fish.
• Salt and freshly ground black pepper: Season the fish itself, not just the butter, so the flavor reaches the flesh.

Instructions

Get your oven ready:

Preheat to 400°F and lightly grease your baking dish. A ceramic dish works best because it distributes heat evenly, but any oven-safe vessel will do.

Dry and oil your fish:

Pat each fillet completely dry with paper towels—this is the difference between fish that steams and fish that develops a light golden exterior. Brush both sides with olive oil and season generously.

Build the magic sauce:

In a small bowl, whisk together your melted butter, minced garlic, lemon juice, zest, parsley, and thyme. This should smell bright and rich, like you're about to do something right.

Bring it together:

Place fillets in the dish and spoon the garlic butter evenly over each one, making sure some pools in the pan. This butter will become your sauce.

Watch it bake:

Slide it into the oven for 15 to 18 minutes. The halibut is done when it's opaque throughout and flakes gently with a fork—overcooking even by two minutes makes it dry, so start checking at 15.

Finish and serve:

Remove from heat, scatter fresh parsley and lemon wedges over top, and serve immediately while the butter is still warm and the fish steams gently.

Save

I served this to my parents last month, and my mom asked for the recipe immediately. She's cooked for fifty years, and I watched her taste it and relax, like she'd been given permission to make something simple and stop apologizing for it. That's the gift this dish keeps giving.

Why This Works for Any Night

There's a reason this lives on my weekly rotation—it asks almost nothing of you but delivers the feeling of having cooked something special. The oven does most of the work while you make a salad or pour a glass of wine, and by the time you turn around, dinner is done.

Flexibility Without Losing Yourself

Swap the halibut for cod, haddock, or even salmon if that's what's fresh at your market. Use olive oil instead of butter if dairy doesn't work for you. Add a splash of dry white wine to the pan before baking if you want it richer. The structure holds because it's built on something true—gentle heat, good fat, bright acid, and fish that wants to be treated simply.

Serving Ideas and Small Touches

Pair this with whatever feels right to you. A crisp green salad keeps things light, steamed vegetables add color, or rice soaks up the butter sauce in the best way. I've even served it alongside roasted potatoes when I'm feeling like this meal deserves to be substantial. The beauty is that nothing here fights for attention—everything belongs.

• Squeeze fresh lemon juice over the finished plate to push the brightness one step further.
• Tear a few basil leaves over top if you have them, or stick with parsley—both are right.
• Have good bread nearby to catch the butter that pools in the pan, because leaving that behind would be a crime.

Save

This recipe taught me that simple doesn't mean boring, and that the best meals are often the ones where you stop overthinking and just cook. Make it tonight if you need dinner, or bookmark it for the moment when you want to feel like you've done something right.

Recipe FAQs

→ What is the best way to bake halibut fillets?

Preheat the oven to 400°F and bake the fillets in a single layer, brushing with olive oil and topping with garlic butter sauce for 15–18 minutes until opaque and flaky.

→ Can I substitute other fish for halibut?

Yes, cod or haddock make excellent alternatives with similar texture and mild flavor that work well with the garlic butter sauce.

→ How do I make the garlic butter sauce more flavorful?

Adding fresh lemon juice, zest, parsley, and optional thyme to the melted butter and garlic elevates the sauce’s aroma and taste.

→ Is this dish suitable for gluten-free diets?

Absolutely. This preparation uses naturally gluten-free ingredients like fish, butter, and herbs, making it safe for gluten-free diets.

→ What sides pair well with baked halibut in garlic butter?

Steamed vegetables, rice, or a crisp green salad complement the rich flavors and keep the meal balanced.

→ Can I make a dairy-free version of this dish?

Substitute olive oil for butter to create a dairy-free alternative while maintaining richness and flavor.