Baked Halibut with Herb Butter (Printable)

Tender halibut baked with lemon-scented herb butter for a simple, elegant main ready in under 30 minutes.

# What You'll 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

# Directions:

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 with salt and pepper.
03 - Arrange the fillets in a single layer on the prepared baking sheet or dish.
04 - In a small bowl, mix together the softened butter, parsley, dill, chives, garlic, lemon zest, and lemon juice until fully combined.
05 - Spread half of the herb butter evenly over the tops of the halibut fillets.
06 - Bake for 15–18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
07 - Remove from the oven and immediately top each fillet with the remaining herb butter to melt over the hot fish.
08 - Serve warm, garnished with fresh lemon wedges.

# Expert Tips:

01 -
  • Halibut has a mild, meaty texture that absorbs herb butter like a sponge, so every single bite carries real flavor without any fuss.
  • The whole thing comes together in under thirty minutes, which means it works for a Tuesday dinner but looks like you spent all afternoon.
02 -
  • Overcooked halibut turns chalky and dry in a matter of minutes, so pull it from the oven the moment it flakes because carryover heat will finish the job.
  • Herb butter can be made up to three days ahead and refrigerated, which actually improves the flavor as the herbs infuse into the butter overnight.
03 -
  • Take the butter out of the fridge at least 30 minutes before you need it because softened butter is not optional, it is the difference between spreading and destroying.
  • If you can find it, European style butter with a higher fat content creates a richer sauce that coats the fish beautifully.

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