Baked Halibut with Herbs and Butter (Printable)

Tender halibut fillets baked with aromatic fresh herbs, garlic, and rich butter. A light yet satisfying main course ready in 30 minutes.

# What You’ll 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 Make It:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Pat halibut fillets dry with paper towels and transfer to a lightly oiled baking dish.
03 - Combine melted butter, olive oil, parsley, dill, chives, and minced garlic in a small bowl until well blended.
04 - Brush herb butter mixture generously over halibut fillets, coating all surfaces evenly.
05 - Sprinkle sea salt, black pepper, and paprika if desired over the seasoned fillets.
06 - Place lemon slices on top of and around the fish for aromatics and presentation.
07 - Bake for 15 to 20 minutes until fish flakes easily with a fork and is completely opaque throughout.
08 - Transfer to serving plates and spoon any accumulated pan juices over the fillets immediately.

# Expert Advice:

01 -
  • The herb butter creates this incredible golden crust while keeping the fish remarkably tender inside, something I discovered purely by accident.
  • Its fancy enough for company but takes less than 30 minutes, which has saved me countless times when friends drop by unexpectedly.
02 -
  • Overcooking halibut by even two minutes can turn it from succulent to sawdust, a heartbreaking lesson I learned when trying to multitask during a dinner party.
  • Allowing the fillets to come to room temperature for about 15 minutes before baking creates much more even cooking, something I discovered after years of wondering why restaurant fish always tasted better than mine.
03 -
  • Always choose the center-cut portions of halibut when possible, as they cook more evenly and have a more luxurious texture than tail pieces.
  • After baking, let the fish rest for exactly two minutes before serving, a restaurant technique that allows the juices to redistribute throughout the fillets.

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