Baked Lemon Garlic Halibut
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Get ready for a flavor-packed meal with minimal effort! With only 5 minutes of prep, the Baked Lemon Garlic Halibut lets you savor the rich blend of lemon and garlic without spending all day in the kitchen.
Easiest Baked Lemon Garlic Halibut
I, for one, love a good seafood dish, whether it be white fish, dense flaky salmon, or plump juicy little shrimp. Even just the mention of Brazilian Shrimp Soup or Vietnamese Fish Tacos is enough to get my engine revving. If you feel the same way but are looking for something that is both tasty and simple, then this dish is for you!
I find it easiest to bake my fish, though sometimes grilling it on a cedar plank is really nice as well. I let the fish marinate for about an hour, but anywhere from 30 minutes to 2 hours should be more than enough. You can then bake it for about 20 minutes until it’s nice and flaky, then all you have to do is garnish it with some parsley, some lemon wedges and I decided on some freshly chopped tomatoes.
It’s that easy! Whoever said that healthy meals can’t be whipped up in a flash has never tried my recipes before, clearly. But don’t take my word for it – try it out yourself.
- Olive oil – We want a nice neutral tasting oil to form the base of our marinade.
- Lemon juice – Fresh lemon juice squeezed by hand! Believe me fresh isn’t just best, it’s necessary.
- Spices – Smoked paprika and red pepper flakes.
- Garlic – Use as much or little as you like.
- Seasoning – Salt and pepper to taste.
- Herbs – Dried dill and chopped fresh parsley.
- Fish – We’re using an entire Halibut filet today. If you can’t find a large 1 pound filet, 2 smaller ones work as well.
- Tomato – Fresh and diced to be served on top of our finished dish.
To whip up my Baked Lemon Garlic Halibut, start by mixing olive oil, lemon juice, smoked paprika, red pepper flakes, minced garlic, black pepper, sea salt, and dried dill in a casserole dish.
Then, let the halibut fillet bathe in this zesty marinade, flipping it once for good measure. After marinating in the fridge for a bit, bake the fillet at 350℉ until it’s just right, about 20 minutes.
Finally, serve this golden, fragrant beauty garnished with fresh parsley and diced tomatoes.
How To Serve
I always lean towards sides that complement the lightness of the fish. Think about serving it with a fluffy bed of rice or some roasted vegetables to add a cozy touch.
Jasmine Rice
Caesar Salad Recipe
Creamy Polenta
Quick Yeast Dinner Rolls
Frequently Asked Questions
Can I use other types of fish besides halibut in this recipe?
Absolutely! While halibut’s mild flavor and firm texture make it ideal for this dish, you can certainly substitute it with other types of fish. Cod, tilapia, or salmon are great options. Just keep in mind that cooking times may vary depending on the thickness of the fish you choose.
How important is it to marinate the fish, and can I skip this step?
Marinating is key to infusing the fish with flavor. I highly recommend not skipping this step. Even a short marination time of 30 minutes can make a noticeable difference. If you’re pressed for time, try to marinate it for at least 15 minutes, though 30 minutes to 2 hours is ideal.
What are the best ways to tell when the fish is perfectly cooked?
What are the best ways to tell when the fish is perfectly cooked?
Halibut is cooked perfectly when it’s opaque and flakes easily with a fork. An instant-read thermometer is handy too; the fish is done when it reaches an internal temperature of 145°F (63°C). Be careful not to overcook, as halibut can become dry if left in the oven too long.
Can I make this dish ahead of time?
While fish is best enjoyed fresh, you can marinate the halibut ahead of time and store it in the refrigerator. When you’re ready to eat, just pop it in the oven. I wouldn’t recommend fully cooking the fish ahead of time as reheating can dry it out.
Expert Tips
- Choose Fresh Halibut: For the best flavor and texture, pick the freshest halibut you can find. Fresh fish should smell like the ocean, not fishy.
- Don’t Over-Marinate: Stick to the 30 minutes to 2-hour range for marinating. Longer than that, and the acid from the lemon juice can start to cook the fish.
- Even Thickness Matters: If cutting the halibut into individual pieces, aim for even thickness. This ensures uniform cooking.
- Preheat Your Oven: Always start with a preheated oven for consistent cooking.
- Rest the Fish: After baking, let the halibut rest for a few minutes before serving. This allows the juices to redistribute, making it even more succulent.
Storage
If you have leftovers, they can be stored in the refrigerator for up to 2 days. Remember, reheating in a microwave may dry it out, so gently reheating in an oven or on a stovetop is best.
More Seafood Recipes To Try
- Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
- Blackened Fish Tacos with Mango and Avocado Salsa
- Asian Glazed Salmon in Foil
- Bruschetta Salmon
- Fish and Chips
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Baked Lemon Garlic Halibut
Video
Ingredients
- 3 tablespoons olive oil
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 6 cloves garlic (minced)
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried dill
- 1 pound halibut filet
- 1 tomato (diced)
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a 9×13 inch casserole dish whisk together the first 8 ingredients.
- Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.
- Preheat your oven to 350℉.
- Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through.
- Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.
Notes
- If you don’t have halibut, feel free to substitute with cod or salmon.
- Keep an eye on the oven; fish cooks quickly and you don’t want to overdo it.
- Fresh lemon juice works best for the marinade to give it a vibrant, fresh flavor.
- Let the fish rest for a few minutes after baking for maximum juiciness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
