Baked Halibut with Herbs and Butter (Printable)

Tender halibut fillets baked with fresh herbs, garlic, and rich butter. A delicate, elegant main course ready in 30 minutes.

# What You Need:

→ Fish

01 - 4 halibut fillets, skinless, 6 oz each

→ Butter & Oil

02 - 4 tablespoons unsalted butter, melted
03 - 1 tablespoon olive oil

→ Herbs & Aromatics

04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh chives, chopped
07 - 2 cloves garlic, minced
08 - 1 lemon, thinly sliced

→ Seasonings

09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon paprika, optional

# How To Cook:

01 - Preheat your oven to 400°F.
02 - Pat the halibut fillets dry with paper towels. Place them in a lightly oiled baking dish.
03 - In a small bowl, combine the melted butter, olive oil, parsley, dill, chives, and minced garlic.
04 - Brush the herb butter mixture generously over the halibut fillets.
05 - Season the fillets with sea salt, black pepper, and paprika if using.
06 - Arrange lemon slices on top of and around the fish.
07 - Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
08 - Serve immediately, spooning any pan juices over the fillets.

# Expert Tips:

01 -
  • The herb butter creates this gorgeous golden crust while keeping the fish impossibly moist inside – its like having restaurant quality with half the effort.
  • You can prep everything in about 10 minutes, making it perfect for those evenings when you want something impressive but dont have the energy for complicated cooking.
02 -
  • Overcooking halibut is heartbreakingly easy – I once left it in just 3 minutes too long and ended up with expensive fish jerky instead of the silky texture we're after.
  • The thickness of your fillets dramatically affects cooking time – I now check for doneness at the 12-minute mark for thinner pieces rather than blindly following the full time.
03 -
  • For an extra layer of flavor, add a splash of dry white wine to the bottom of the baking dish before placing the fish – the alcohol cooks off leaving behind complex notes that elevate the entire dish.
  • Let your butter cool slightly after melting before adding the fresh herbs – too hot and the delicate herbs will cook and lose their vibrant flavor and color.

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