Baked Halibut with Herbs (Printable)

Tender halibut fillets baked with fresh herbs, lemon zest, and olive oil for a light, flavorful dish.

# 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

# 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 halibut fillets dry using paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, blend parsley, dill, chives, minced garlic, sea salt, black pepper, olive oil, lemon zest, and lemon juice.
04 - Spoon the herb mixture evenly over each fillet, gently pressing to help it adhere.
05 - Bake in the preheated oven 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 additional fresh herbs if desired.

# Expert Advice:

01 -
  • The entire dish comes together in under 30 minutes, leaving you plenty of time to set a proper table without the stress.
  • Fresh herbs and lemon juice do all the heavy lifting, so you get restaurant-quality flavor without any pretense or complicated techniques.
  • Halibut stays impossibly moist when baked this way, and each fillet becomes infused with garlic and herb flavors rather than just topped with them.
02 -
  • Overcooked halibut is dry halibut—the line between perfectly tender and rubbery is about two minutes, so set a timer and don't skip checking it at the 12-minute mark.
  • Don't skip drying the fillets; that step is what prevents them from steaming and ensures they stay flaky and delicate throughout cooking.
  • The herb mixture should be applied right before baking, as the herbs will darken if they sit around too long before heat.
03 -
  • Fish fillets aren't all the same thickness; if some are thinner than others, nestle them closer to the center of the oven where heat is gentler, and add a minute or two to the cooking time to be safe.
  • Make the herb mixture the morning of, if you like, and keep it in the fridge; this gives the flavors time to meld and makes assembly even faster at dinnertime.

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