20-Minute Garlic Butter Baked Halibut
Tender baked halibut fillets coated in aromatic garlic butter and seasoned with onion powder, salt, and pepper. This simple yet elegant fish dish bakes in just 8-10 minutes, making it perfect for weeknight dinners or special occasions. The garlic butter creates a golden, flavorful coating while keeping the halibut moist and flaky. Serve with your favorite sides and a crisp white wine for a restaurant-quality meal at home.
Ingredients
- 1 to 1.5 lbs halibut, cut into individual filetscod1:1budget-friendlyadds fish
similar white fish with mild flavor
- 4 to 6 Tbsp butter
- 4 large cloves garlic, minced
- 1 tsp onion powder
- ½ tsp sea salt, to taste
- ¼ tsp black pepper, to taste
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit
- 2
Microwave butter in a small bowl until melted, then immediately add freshly minced garlic
- 3
Lightly spray a casserole dish or sheet pan with cooking oil
- 4
Remove fillets from packaging and pat dry with paper towel, then place in baking dish
- 5
Drizzle part of the garlic butter over the halibut fillets using about 1 tablespoon per half pound of fish
- 6
Spread butter over the full fillets ensuring all flesh is coated with the mixture
- 7
Sprinkle with sea salt, onion powder, and black pepper
- 8
Bake for 8 minutes for smaller fillets and 10 minutes for large fillets
- 9
Check internal temperature with thermometer and broil on high for 2 to 6 minutes if needed for crispy top
- 10
Remove from oven and drizzle with remaining garlic butter mixture before serving
Tips
Reserve remaining garlic butter for drizzling over cooked fish or use as a dipping sauce for extra flavor.
Pat halibut completely dry before seasoning to ensure the garlic butter adheres properly and creates a golden coating.
Use a meat thermometer to check doneness - halibut should reach an internal temperature of 145°F for food safety.
Good to Know
Refrigerate cooked halibut for up to 3 days in airtight container.
Can prepare garlic butter mixture up to 1 day ahead and refrigerate.
Serve immediately while hot with lemon wedges, steamed vegetables, or rice pilaf.
Common Mistakes
Don't overcook halibut as it will become dry and tough - use a thermometer to check doneness.
Pat fish completely dry before adding butter to prevent steaming and ensure proper browning.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen halibut for this recipe?
Yes, but thaw completely and pat very dry before cooking. Frozen fish may release more moisture during baking.
What if I don't have a meat thermometer?
Check that fish flakes easily with a fork and is opaque throughout. The flesh should separate into large, moist flakes.
How long will leftover halibut keep?
Properly stored cooked halibut will keep in the refrigerator for up to 3 days and can be reheated gently.