Baked Halibut Lemon Herb (Printable)
Flaky halibut fillets topped with zesty lemon herb butter, baked to perfection.
# What You'll Need:
→ Fish
01 - 4 skinless halibut fillets, each 6 ounces
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Lemon Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 teaspoon fresh thyme leaves
10 - Zest of 1 lemon
11 - 1 tablespoon fresh lemon juice
→ Garnish
12 - Lemon wedges
13 - Fresh parsley, chopped
# How-To Steps:
01 - Set the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease a suitable baking dish.
02 - Pat the halibut fillets dry using paper towels. Brush both sides with olive oil, then season evenly with salt and freshly ground black pepper.
03 - Combine softened butter, minced garlic, chopped parsley, dill, thyme leaves, lemon zest, and lemon juice in a small bowl. Stir until well incorporated.
04 - Arrange the seasoned halibut fillets on the prepared baking sheet. Evenly spread a generous spoonful of the lemon herb butter atop each fillet.
05 - Bake for 12 to 15 minutes, until the fish flakes easily with a fork and appears opaque in the center.
06 - Remove the fillets from the oven and allow them to rest for 2 minutes.
07 - Serve immediately, garnished with lemon wedges and additional chopped parsley if desired.
# Expert Suggestions:
01 -
- The fish cooks so gently that even if you're nervous about seafood, you'll nail this.
- That lemon herb butter melts right into the flakes, making something that feels way more impressive than fifteen minutes of work.
- You can have dinner on the table before your second cup of coffee gets cold.
02 -
- Halibut continues to cook even after you pull it out, so if it looks just barely opaque, that's actually the perfect moment to stop.
- Fresh herbs are non-negotiable here—the entire charm of this dish rests on them, so don't try to shortcut with dried.
- Pat your fish dry or it won't cook evenly, and the top will steam rather than gently set.
03 -
- Bring your butter to room temperature slowly by setting it on the counter about thirty minutes before you start; this makes it easier to combine evenly with the herbs without warming the bowl.
- If your fillets are thicker than an inch, start checking at ten minutes instead of twelve to avoid the dry, chalky texture that ruins good fish.