Baked Halibut Herbs and Butter (Print View)

Flaky halibut fillets baked to perfection with fresh herbs, garlic, and rich melted butter.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets, 6 ounces each

→ 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

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat halibut fillets dry with paper towels and place them in a single layer in the prepared dish.
03 - Combine melted butter, olive oil, lemon juice, minced garlic, lemon zest, sea salt, and black pepper in a small bowl. Stir thoroughly.
04 - Brush the butter mixture generously over each halibut fillet to ensure full coverage.
05 - Evenly sprinkle the chopped parsley, dill, and chives across the fish.
06 - Bake for 15 to 18 minutes until the fish flakes easily with a fork and appears opaque in the center.
07 - Remove from oven and allow to rest for 2 minutes. Serve immediately, optionally with extra lemon wedges.

# Expert Suggestions:

01 -
  • The whole thing comes together in less than 30 minutes, so weeknight dinners suddenly feel restaurant-quality.
  • Fresh herbs and butter do all the heavy lifting, making the fish taste like you've been studying French technique when really you just paid attention.
02 -
  • Pat your fish dry before cooking—this is the one non-negotiable step that separates steamed fish from baked fish.
  • Every oven runs hot or cool, so start checking at 14 minutes rather than waiting the full 18; there's no coming back from overcooked fish.
03 -
  • Buy your halibut the same day you plan to cook it, and ask the fishmonger to check that it smells like ocean, not fish—that's how you know it's fresh.
  • If halibut is out of reach or not available, cod and sea bass cook almost identically and cost far less, with nearly the same elegant result.

Go Back