Baked Halibut with Herbs Butter (Print Version)

Flaky halibut fillets baked with fresh herbs and butter for a light, elegant dinner.

# What You Need:

→ Fish

01 - 4 (6 oz) halibut fillets, skinless

→ 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

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the halibut fillets dry with paper towels and place them in a single layer in the prepared dish.
03 - In a small bowl, combine the melted butter, olive oil, lemon juice, garlic, lemon zest, salt, and pepper. Mix well.
04 - Brush the butter mixture generously over the halibut fillets.
05 - Sprinkle the chopped parsley, dill, and chives evenly over the fish.
06 - Bake for 15–18 minutes, or until the halibut flakes easily with a fork and is opaque in the center.
07 - Remove from the oven and rest for 2 minutes before serving. Serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • The fish stays impossibly tender because you're not fighting it with complicated techniques.
  • It feels fancy enough for guests but simple enough that you can actually relax while cooking.
  • Everything comes together in under 30 minutes, so even a weeknight dinner feels elegant.
02 -
  • The moment you think the fish is done, it probably is—or close to it, so stop second-guessing yourself and trust that quick visual check.
  • Wet fish steams instead of bakes, so that paper towel step isn't optional; it changes everything about how it cooks.
03 -
  • Measure your fillets' thickness with your fingers before you start cooking, then check them at the minimum time—you're looking for that exact moment when they're opaque all the way through.
  • Keep your lemon wedges at room temperature if you can; cold ones don't brighten the dish the way warm ones do.

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