Lemon and Garlic Broiled Halibut Fillets With Roasted Potatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/23/21
Halibut on a plate with roasted potatoes.
iStock/Getty Images
Prep: 25 mins
Cook: 70 mins
Total: 95 mins
Servings: 4 servings

This broiled halibut goes well with the roasted potatoes, but you might also serve it with rice or mashed potatoes. Add a tossed salad or coleslaw and steamed vegetables for a satisfying, memorable meal.

Halibut is not a budget-friendly fish, but it is delicious, with mild flavor and a firm, flaky texture. Watch for sales; otherwise, it's well worth a splurge.

Choose fresh, wild Pacific halibut, caught between the coast of California to Alaska. Wild Atlantic halibut does not recover quickly from overfishing, so, ecologically speaking, it is not a good choice. However, you might find farm-raised Atlantic halibut in some areas.

Prepare the fillets for the broiler a few hours ahead of time for a simple, fuss-free dinner.

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Ingredients

Potatoes:

  • 2 pounds red-skinned potatoes, scrubbed, cut into 1-inch pieces

  • 4 tablespoons extra-virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cloves garlic, finely minced

  • 1 tablespoon minced fresh parsley

Fish:

  • 4 (6- to 8- ounce) fillets halibut

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons unsalted butter

  • 3 cloves garlic, finely minced

  • 2 tablespoons lemon juice

  • 1/2 teaspoon dried basil

  • 1 tablespoon chopped fresh parsley

  • Lemon slices, for garnish

  • Parsley leaves, for garnish

Steps to Make It

Roasted Potatoes

  1. Heat the oven to 400 F (200 C/Gas 6). 

  2. In a bowl, toss the potatoes with the olive oil, 3/4 teaspoon of kosher salt, and about 1/4 to 1/2 teaspoon of freshly ground black pepper.

  3. Add the 2 cloves of minced garlic and 1 tablespoon of parsley. Toss to coat the potatoes thoroughly.

  4. Arrange the potatoes in a single layer ​on a large, rimmed baking sheet. 

  5. Roast for about 1 hour, or until golden brown and fork tender. Turn the potatoes every 15 to 20 minutes.

  6. Remove the potatoes and cover with foil; keep warm.

Fish

  1. While the potatoes are roasting, place the halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle lightly with kosher salt and freshly ground black pepper.

  2. In a small saucepan, combine the butter, 3 cloves of minced garlic, lemon juice, the basil, and 1 tablespoon of fresh chopped parsley. Heat over low heat until the butter is melted and garlic is softened, about 1 to 2 minutes.

  3. Spoon some of the butter mixture over each fillet. Cover the baking pan and refrigerate the fish until the potatoes are finished.

  4. After taking the potatoes out of the oven, heat the broiler (high heat, or about 500 F).

  5. Broil the halibut fillets for about 10 minutes, or until they flake easily when tested with a fork.

  6. Garnish with parsley leaves and lemon slices, if desired.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Halibut is a very versatile fish. You might also like to try easy baked halibut with crumb topping, spicy halibut fillets, or baked halibut with tomatoes and mozzarella cheese.

Nutrition Facts (per serving)
762 Calories
28g Fat
47g Carbs
78g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 762
% Daily Value*
Total Fat 28g 35%
Saturated Fat 9g 43%
Cholesterol 214mg 71%
Sodium 671mg 29%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 78g
Vitamin C 40mg 198%
Calcium 69mg 5%
Iron 3mg 15%
Potassium 2979mg 63%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)