Baked Halibut with Lemon

I was standing at the fish counter on a Wednesday afternoon, staring at the halibut fillets like they might speak first. The fishmonger said they'd come in that morning, and something about the clean smell and firm texture made me buy four without a real plan. By dinner, I'd figured it out: lemon, garlic, and barely any fuss.

The first time I made this for my brother, he asked if I'd taken a cooking class. I laughed because I'd literally just brushed some citrus and oil on fish and stuck it in the oven. He went back for seconds anyway, scraping up the garlic bits from the pan.

Ingredients

• Halibut fillets: Look for thick, even pieces so they cook at the same rate, and always pat them dry or the marinade just slides off.
• Olive oil: Use something decent here since it carries all the other flavors and keeps the fish moist without weighing it down.
• Lemon juice and zest: Fresh is everything, bottled juice tastes flat and you lose that sharp, sunny punch the zest brings.
• Garlic cloves: Mince them fine so they melt into the marinade instead of sitting in bitter chunks on top of the fish.
• Fresh thyme: The little leaves add a woodsy note that plays really well with lemon, dried works but fresh is worth it if you have it.
• Salt and black pepper: Season more than you think, fish needs it or the whole dish tastes like it's missing something.
• Lemon slices: They roast on top and get slightly caramelized, which looks pretty and adds another layer of flavor.
• Fresh parsley: A handful chopped at the end makes it look alive and adds a hint of green freshness right before serving.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking dish with parchment so nothing sticks. This step matters because halibut is delicate and will fall apart if you have to scrape it off the pan.

Mix the marinade:

Whisk together the olive oil, lemon juice, zest, garlic, thyme, salt, and pepper in a small bowl until it looks unified and smells amazing. Taste it on your finger, it should be bright and a little salty.

Dry and arrange the fish:

Pat the fillets completely dry with paper towels, then lay them in the dish with a little space between each one. Wet fish won't brown and the marinade won't cling.

Brush and top:

Use a brush or spoon to coat each fillet generously with the marinade, then lay a couple lemon slices on top of each piece. Don't skip this, the slices protect the fish and infuse it as it bakes.

Bake:

Slide the dish into the oven and bake for 15 to 18 minutes, checking at 15 if your fillets are on the thinner side. The fish is done when it flakes easily with a fork and the center is opaque, not translucent.

Garnish and serve:

Pull it out, scatter the parsley over the top, and bring it straight to the table. It's best served hot, right out of the oven.

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My neighbor brought over a bottle of white wine one night and we ate this on the back porch with roasted asparagus. She said it reminded her of a trip to the coast, and I realized that's exactly what good fish should do: taste clean, simple, and a little like a memory.

Serving Suggestions

This pairs beautifully with steamed green beans, a pile of herbed rice, or a crisp arugula salad with shaved parmesan. I've also served it over creamy mashed cauliflower when I wanted something a little richer, and it worked perfectly.

Substitutions and Variations

If halibut isn't available or feels too pricey, cod and haddock both bake up nicely with this same marinade. You can also swap thyme for dill or basil depending on what's in your fridge, and a splash of white wine in the bottom of the dish before baking adds a subtle depth.

Storage and Reheating

Leftover halibut keeps in the fridge for up to two days in an airtight container. Reheat it gently in a low oven or eat it cold flaked over a salad, which is honestly one of my favorite lunches. Don't microwave it or it'll turn rubbery.

• Store the lemon slices separately if you plan to reheat, they can get bitter.
• Flake leftovers into pasta or grain bowls for an easy next day meal.
• If freezing, wrap tightly and use within a month, though fresh is always better for fish.

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This recipe has become my go to when I want something that feels special but doesn't ask much of me. It's proof that good food doesn't need to be complicated, just honest and well timed.

Recipe FAQs

→ What is the best way to bake halibut to keep it moist?

Baking halibut with a brush of olive oil and lemon juice helps retain moisture. Covering the fillets lightly with lemon slices also locks in freshness and flavor.

→ Can I substitute other fish for halibut in this preparation?

Yes, cod or haddock can be used as alternatives. These firm, white fish provide a similar texture and absorb the marinade flavors well.

→ How do the herbs enhance the flavor of the halibut?

Fresh thyme adds an earthy, aromatic note that complements the citrusy brightness from lemon and the subtle pungency of garlic, balancing the dish beautifully.

→ Is this dish suitable for gluten-free and low-carb diets?

Absolutely. This preparation contains no gluten ingredients and is low in carbohydrates, making it appropriate for such dietary needs.

→ What sides pair well with baked halibut with lemon?

Light sides such as steamed vegetables, a fresh salad, or a small portion of rice complement this dish without overpowering the delicate flavors.