Baked Halibut with Herbs (Print View)

Tender halibut fillets baked with aromatic herbs, lemon zest, and olive oil for a flavorful, healthy meal.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets (6 oz 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 (optional)

10 - Lemon wedges
11 - Extra fresh herbs

# Method:

01 - Preheat the oven to 400°F and line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat 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 fillets, pressing gently to adhere.
05 - Bake for 12 to 15 minutes, until the fish flakes easily with a fork and is opaque throughout.
06 - Serve immediately, garnished with lemon wedges and extra herbs if desired.

# Insider Tips:

01 -
  • It takes less than half an hour from start to finish, which means you can have something elegant on the table even on a busy weeknight.
  • The herb mixture does all the work, infusing the fish with bright, clean flavor without any fuss or complicated techniques.
  • It feels fancy enough for company but forgiving enough that you won't stress over timing or presentation.
02 -
  • Don't skip patting the fish dry, even a little moisture will make the herbs slide off and create steam instead of a light crust.
  • Check the fish a minute or two early, halibut can go from perfect to rubbery fast, and ovens vary more than you'd expect.
  • Let the dish rest for a minute before serving so the juices settle back into the fish instead of pooling on the plate.
03 -
  • Use a meat thermometer if you're nervous about doneness, halibut is perfect at 63°C (145°F) internal temperature.
  • Zest the lemon before you juice it, it's nearly impossible to zest a squeezed lemon and you'll wish you hadn't skipped it.
  • If your oven runs hot, tent the dish loosely with foil halfway through to prevent the herbs from browning too much.

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