Baked Halibut With Herb Butter (Printer-friendly)

Tender halibut fillets baked with aromatic parsley, dill, and chive butter. Ready in under 30 minutes.

# What You Need:

→ Fish

01 - 4 (6 oz) halibut fillets, skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Butter

04 - 4 tbsp unsalted butter, softened
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 garlic clove, minced
09 - 1 tsp lemon zest
10 - 2 tsp lemon juice

→ Garnish

11 - Fresh lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a casserole dish.
02 - Pat the halibut fillets dry with paper towels. Brush each fillet lightly with olive oil and season both sides generously with salt and freshly ground black pepper.
03 - Place the seasoned fillets in a single layer on the prepared baking sheet or in the greased casserole dish, ensuring even spacing.
04 - In a small mixing bowl, combine the softened unsalted butter, finely chopped parsley, dill, chives, minced garlic, lemon zest, and lemon juice. Mix thoroughly until all ingredients are evenly incorporated.
05 - Spread half of the herb butter mixture evenly over the tops of the halibut fillets. Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and appears opaque throughout.
06 - Remove from the oven and immediately top each fillet with the remaining herb butter, allowing it to melt over the hot fish. Serve warm, garnished with fresh lemon wedges.

# Expert Tips:

01 -
  • The herb butter melts into every crevice of the fish, making it almost impossible to overcook if you keep an eye on it.
  • It looks like something from a restaurant menu but comes together with one bowl and a baking sheet.
  • The lemon zest and fresh herbs make the whole kitchen smell like a coastal summer evening.
02 -
  • Overcooked halibut turns rubbery fast, so start checking at the 14 minute mark rather than waiting for the full timer.
  • The herb butter can be made a day ahead and refrigerated, which actually helps the flavors deepen and meld together.
03 -
  • Dry your fish thoroughly before seasoning, because any surface moisture creates steam instead of that beautiful, buttery roast.
  • Save any leftover herb butter in the fridge for spreading on bread, tossing with vegetables, or melting over scrambled eggs the next morning.

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