Roasted Halibut with Garlic Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant roasted halibut with garlic sauce is a wonderful choice for a light yet satisfying main course. Halibut is a prized white fish known for its firm texture and delicate, sweet flavour, which stands up perfectly to roasting. By topping the fillet with a simple, punchy garlic and olive oil infusion, the fish remains beautifully moist and flaky while developing a rich, savoury crust in the oven.
As a diabetes-friendly dish, this recipe focuses on high-quality protein and healthy fats without the need for heavy carbohydrates. It is incredibly quick to prepare, making it an ideal mid-week meal that feels special enough for a weekend dinner party. Serve it alongside a crisp green salad or some steamed seasonal greens and a squeeze of fresh lemon to balance the creamy garlic topping.
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Ingredients for Roasted Halibut with Garlic Sauce
800g halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons extra-virgin olive oil
80ml mayonnaise
Accompaniment: lemon wedges
How to make Roasted Halibut with Garlic Sauce
Preheat oven to 232°C with rack in middle.
Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoons salt. Whisk in mayonnaise and spread over fish.
Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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