Baked Halibut with Herbs (Printer-friendly)

Delicate halibut fillets baked with fresh herbs, lemon zest, and olive oil for a bright, healthy dish.

# What You Need:

→ Fish

01 - 4 skinless halibut fillets, approximately 6 ounces (170 grams) 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 garlic cloves, minced

→ Seasonings

06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper

→ Liquids

08 - 2 tablespoons extra-virgin olive oil
09 - 1 lemon, zested and juiced

→ Garnish

10 - Lemon wedges
11 - Additional fresh herbs

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat the halibut fillets dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, combine parsley, dill, chives, minced garlic, sea salt, black pepper, olive oil, lemon zest, and lemon juice.
04 - Spoon the herb mixture evenly over the halibut fillets, gently pressing to help it adhere.
05 - Bake for 12 to 15 minutes or until the fish flakes easily with a fork and is opaque throughout.
06 - Serve immediately, garnished with lemon wedges and extra fresh herbs if desired.

# Expert Tips:

01 -
  • It's ready faster than most weeknight proteins, but tastes like you planned it for guests.
  • Fresh herbs do the heavy lifting, so you're not stuck hiding bland fish under heavy sauces.
  • The kitchen fills with lemon and garlic without a single pan heating up your whole house.
02 -
  • Halibut continues cooking after it leaves the oven, so pull it out when it still looks *slightly* underdone in the very center—it will finish perfectly as you plate.
  • Don't skip the lemon zest; the oils contain flavors the juice alone can't reach, and they perfume everything around the fish.
03 -
  • Buy halibut from a fishmonger you trust and cook it the same day if possible; fresh fish won't forgive neglect.
  • If your herb mixture feels too thick, loosen it with a splash more lemon juice or olive oil—it should spread, not sit in a dense lump.

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