This baked halibut recipe is a deliciously light and healthy keto dinner idea. It’s topped with lemon and garlic for a bright, fresh flavor. Baked in the oven, this succulent fish takes less than 20 minutes to make!
In the hustle and bustle of daily life, fast and easy recipes like this Baked Halibut come in handy. It looks and tastes like a gourmet meal, but it takes only moments to make. We all know fish is good for us and when it’s this flavorful, it’s easy to make the healthy choice.
I have a tough time getting my kids to eat fish. So I have to be creative in how I cook it and it has to be really, really good. When it’s done well, we all dig in with gusto and no one complains.
And I am happy to report that this is one such meal. Pair it with some Cauliflower Risotto and you might just think you’re at a fancy restaurant!
Why you need to try this recipe
Halibut is a wonderful, meaty fish, rich in nutrients and vital Omega 3 fatty acids. Because it’s so highly prized for its flavor, it can be on the expensive side. So you want to make the most of it, and Lemon Garlic Baked Halibut lives up to the promise.
Oven baking is a great way to serve up halibut filets. It’s simple and straightforward, and makes less of a mess than pan-frying. The lemon garlic topping adds a bright, refreshing flavor to the mild white flesh.
I adapted the topping from my Greek Lemon Chicken recipe. The moment I created it, I knew I had a winner on my hands that could be used in many different dishes.
There’s no need to marinate the fish or do any advance prep work. Simply whisk the topping ingredients in a bowl, spread over the fish, and let your oven do the rest of the work.
- Halibut filets: I used halibut that I purchased on sale through Sizzlefish. I always wait for a sale since halibut can be very expensive. But you can also use cod or sablefish for a less expensive option. Opt for wild caught whenever possible.
- Olive oil: I use extra virgin olive oil as the basis of the topping. But you could use other oils or fats, like avocado oil, coconut oil, or butter.
- Lemon: Using both the zest and juice of the lemon gives this baked halibut a bright, fresh flavor.
- Parsley: Use fresh parsley for the best color and flavor.
- Garlic: You can use as much fresh garlic as you want. I think 4 cloves is about right. I like to use a garlic press to get it really finely crushed.
- Dijon mustard: Mustard acts as an emulsifier, allowing the oil to blend well with the lemon juice.
- Paprika: The paprika in this recipe really just adds a little color to the baked fish.
- Cherry tomatoes: This is entirely optional, but adding a few halved cherry tomatoes adds a nice colourful touch.
- Salt and pepper
Step by step directions
1. Prepare the topping: In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, mustard, salt, pepper, and paprika.
2. Spread over fish: Place the halibut in the prepared baking dish, skin-side down. Spread the olive oil mixture evenly over the tops of the fish.
3. Bake: Place in a 425F oven and bake 6 to 9 minutes, depending on the thickness of the filets. Then turn on the broiler for one minute to lightly brown the top. The fish should flake easily with a fork when done.
Yes, it really is THAT easy to make this delicious baked halibut.
As with any fish, it’s important not to overcook the halibut. Be mindful of how thick your filets are, as that will determine the overall cooking time. I found that 7 minutes of baking and 1 minute under the broiler was perfect for 1-inch filets. Thicker cuts will require more time.
Always test doneness by flaking the fish lightly with a fork. The ends will cook faster so try flaking in the center of the thickest filet. If the flesh is opaque and flakes easily, it’s ready.
Halibut is highly prized, and as such, is also relatively expensive. I only ever purchase it when I see a sale. But you can easily sub another mild, firm white fish such as cod and get wonderful results. Cod cooks at about the same rate as halibut so it’s a good option for this recipe.
Frequently Asked Questions
If you prefer to test the internal temperature of the fish, look for it to reach 130 to 135F on an instant read thermometer. That should be a good temperature for flaky but firm halibut.
Halibut is an excellent source of protein and healthy fats, make it perfect for the keto diet. This baked halibut recipe has 4g of carbohydrate and 0.5 g of fiber per serving.
Store any leftovers in a covered container in the fridge for 3 to 4 days. Reheat very gently to avoid over-cooking. I recommend allowing it to come to room temperature, then warming in a 300ºF oven.
More easy keto fish recipes
- Crispy Keto Fish Sticks
- Easy Baked Shrimp
- Keto Seafood Chowder
- Oven Roasted Salmon
- Pecan Crusted Salmon
- Easy Keto Tuna Patties
Baked Halibut Recipe
- ¼ cup olive oil
- Zest of 1 lemon
- 3 tablespoon lemon juice
- 2 tablespoon chopped fresh parsley
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 4 halibut filets 4 to 6 ounces each
- ½ cup cherry tomatoes halved
- Preheat the oven to 425ºF and brush a ceramic baking dish with olive oil.
- In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, mustard, salt, pepper, and paprika.
- Place the halibut in the prepared baking dish, skin-side down. Spread the olive oil mixture evenly over the tops of the fish.
- Bake 6 to 9 minutes, depending on the thickness of the filets. 7 minutes is about right for 1-inch filets. Then turn on the broiler for one minute to lightly brown the tops. The fish should flake easily with a fork when done.
Jenn D says
Dinner Tonight! Haha! Recipe calls for 1/2 cup cherry tomatoes…. but no mention after the ingredients list…. ooops… but thanks for a luscious dinner recipe. you rock girl!
Lanée Johnson says
I know you are the Queen B of all things Keto/LC desserts, but you also make a mean (and EASY!) fish entree! I’m from New England, so I used cod instead of halibut and it was super delicious! I didn’t know what was going to be for dinner tonight until my email told me so, lol! Thanks, Carolyn!