Baked Halibut Recipe

5 from 1 vote

Halibut fillets topped with a lemon butter and baked to perfection.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 15

Servings people

Calories 156kcal

Preheat oven to 415°F
Place fillets, skin side down on a baking sheet lined with parchment paper.
1 pound halibut fillets
Pat the fillets with a paper towel to remove any excess moisture.
Sprinkle fillets with salt.
¼ teaspoon coarse salt
Make the butter mixture: Combine the partially melted butter with garlic, lemon zest, lemon juice and freshly chopped parsley.
2 tablespoons butter, lemon zest from ½ of a lemon, 1 tablespoon lemon juice, 1 teaspoon garlic, 1 teaspoon fresh parsley
Spread butter mixture over the top of each fillet.
Sprinkle with paprika and pepper.
⅛ teaspoon pepper, ⅛ teaspoon paprika
Bake in a preheated 415°F oven for 10-15 minutes until the fish is cooked through. The fish will be opaque and flakey.
Remove from oven and allow fish to rest for 2-3 minutes before removing from baking sheet.
To serve, slide a metal spatula between the fish and the skin. The fish will easily come away from the skin. If needed, Hold the fish gently in the center while you slide the fillet off the skin.
Serve with lemon wedges.

Tips for Making Perfect Baked Halibut

- Cut into fillets - If your fish isn't already cut into fillets, slice fish into 2-2½ inch pieces.
- Preheat the oven: Make certain you preheat your oven to 415°F (213°C) before baking the halibut. This ensures even cooking.

- Season the fillets: Sprinkle the halibut with a bit of coarse salt before adding the butter mixture.

- Bake uncovered: Bake the halibut uncovered to allow the heat to circulate.

- Cooking time will vary: Halibut fillets can dry out quickly if overcooked, so it's important to watch them closely. Bake in a preheated oven at 415°F (213°C) for about 10-15 minutes.

- Visual cues: The halibut fillets should turn opaque and the flesh should be white and flake easily with a fork when they are fully cooked. Examine the side of the fillets to check the color. Look for the fish to be opaque all the way through, not translucent.

- Test with a Fork: Gently Poke a fork into the largest fillet's center. The fish should flake easily with a fork. Examine the center. It should be almost opaque, not translucent-looking like raw fish.

- Watch the temperature: To ensure the halibut is cooked properly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) when done.

- Rest before serving: Let the baked halibut fillets rest for 2-3 minutes before serving. This allows the juices to be redistributed, resulting in a more flavorful and tender fish.