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When I want a quick but special dinner, this halibut recipe is one of my favorites. The fish turns tender and buttery with lemon, garlic, and a touch of paprika.
The process is simple – pat dry, season, brush with a butter–olive oil mix, and bake until it flakes beautifully.
If you love easy seafood recipes, try my oven-baked salmon, restaurant-style Chilean sea bass recipe, or colorful shrimp stir fry.
What you’ll need
- Halibut fillets: Mild, meaty white fish that bakes up flaky. Use fresh or fully thawed frozen fillets – just pat them very dry before seasoning so they roast instead of steam.
- Olive oil: Adds richness and keeps the butter from burning.
- Melted butter: The base of the garlic sauce that keeps the fish tender and golden.
- Garlic: Three small cloves, minced for bright savory flavor.
- Paprika: Sweet or smoked both work for gentle warmth; for mild spice, add a small pinch of red pepper flakes.
- Salt and black pepper: Basic seasoning that lets the halibut shine.
- Lemon: Zest and juice for balance, plus wedges to serve.
- Parsley: Fresh, chopped for a clean, herbal finish.
See printable recipe card below for the full ingredients list and quantities.
How to make
Heat oven to 425°F. Lightly oil an oven-safe baking dish (like a glass or ceramic casserole). Pat halibut fillets completely dry – this helps them bake evenly and brown slightly.
In a small bowl, whisk melted butter, olive oil, garlic, lemon zest, lemon juice, paprika, salt, and pepper. It should smell fresh and buttery.
Place the fillets in the dish and spoon the butter mixture evenly over the top. The sauce will collect slightly in the dish and mingle with the fish juices as it bakes.
Bake uncovered for 13–15 minutes, depending on thickness, until the fish flakes easily and looks opaque throughout. For perfect doneness, the internal temperature should reach 145°F (63°C) in the thickest part.
Sprinkle with parsley and serve immediately with lemon wedges. I love pairing it with broccolini, oven-roasted asparagus, creamy mashed potatoes, or fluffy quinoa.
My tips
Pat dry the fish: This helps it roast beautifully instead of steaming.
Watch the thickness: Thinner fillets cook faster; start checking around 10 minutes.
Look for visual cues: The fish should be opaque and flake easily.
Combine fats: A bit of olive oil with butter keeps it flavorful and prevents burning.
Let it rest: A minute or two before serving helps the juices settle.
Storage
Fridge: Store cooled leftovers in an airtight container for up to 3 days. The texture stays best when reheated gently.
Freezer: Freeze portions in a single layer first, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Place on a baking dish, cover loosely with foil, and warm in a 275°F oven for 8–10 minutes until just heated through. Avoid microwaving to prevent dryness.
FAQs
Don’t overbake. Start checking early and pull it as soon as it flakes easily and looks moist in the center. The butter mixture also helps lock in moisture.
Either works fine. If yours has skin, bake skin-side down and slide a spatula between the fish and skin to serve.
If you try this delicious recipe, let me know how it goes in the comments below. I’d also appreciate a rating on the recipe card.
Garlic Butter Halibut Recipe
Ingredients
- 5 halibut fillets (5–6 ounces each), skinless or skin-on
- 1/3 cup melted butter
- 1 tablespoon olive oil
- 3 cloves garlic small, minced
- 1 lemon zested and juiced
- 1/2 teaspoon paprika sweet or smoked; add pinch red pepper flakes for mild heat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley finely chopped
- lemon wedges for serving
Instructions
- Preheat oven to 425°F. Lightly oil an oven-safe baking dish. Pat halibut fillets dry.
- Whisk melted butter, olive oil, garlic, lemon zest, lemon juice, paprika, salt, and pepper.
- Place fillets in dish and spoon sauce evenly over each piece.
- Bake uncovered for 13–15 minutes, or until the fish flakes easily and reaches 145°F (63°C) in the thickest part.
- Sprinkle with parsley and serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So nice.
Thank you!