Baked Halibut With Herbs Butter (Printable)
Flaky halibut fillets baked with garlic, lemon, and fresh herbs in a butter sauce.
# What You Need:
→ Fish
01 - 4 skinless halibut fillets, each 6 oz
→ Herbs & Aromatics
02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 2 cloves garlic, minced
06 - 1 teaspoon lemon zest
→ Butter Mixture
07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon freshly squeezed lemon juice
→ Seasonings
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Set the oven to 400°F. Prepare a baking dish by lining it with parchment paper or lightly greasing it.
02 - Pat the halibut fillets dry using paper towels and arrange them in a single layer within the prepared dish.
03 - Combine melted butter, olive oil, lemon juice, minced garlic, lemon zest, sea salt, and black pepper in a small bowl; whisk until integrated.
04 - Brush the butter mixture thoroughly over each halibut fillet to coat evenly.
05 - Evenly sprinkle the chopped parsley, dill, and chives over the coated fillets.
06 - Place the dish in the oven and bake for 15 to 18 minutes until the halibut flakes easily with a fork and appears opaque throughout.
07 - Remove the baked halibut from the oven and allow it to rest for 2 minutes before serving. Optionally, accompany with lemon wedges.
# Expert Suggestions:
01 -
- The fish stays impossibly tender and flaky, with no dry or rubbery moments if you nail the timing.
- It tastes like you spent way more time and effort than the actual 28 minutes it takes.
- Fresh herbs and butter do all the heavy lifting—no complicated sauces or techniques required.
02 -
- Halibut cooks faster than you think—staying even one minute too long turns it from silky to chalky, so set a timer and check early.
- Pat your fish dry or the herbs won't stick properly and you'll end up with a watery dish instead of that gorgeous herb crust.
03 -
- Invest in good parchment paper—it keeps the cleanup minimal and means you're not fighting with grease buildup on your baking dish.
- Toast the lemon zest lightly in your fingers before zesting to wake up the oils and intensify that citrus punch without adding acid.