Baked Halibut With Herb Butter (Print Version)
Tender halibut fillets baked with aromatic herb butter for an elegant, easy-to-prepare main dish perfect for any occasion.
# What You'll Need:
→ Fish
01 - 4 (6 oz) skinless halibut fillets
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 with salt and pepper.
03 - Arrange the seasoned fillets in a single layer on the prepared baking sheet or dish.
04 - In a small bowl, combine the softened butter, parsley, dill, chives, garlic, lemon zest, and lemon juice. Mix until fully incorporated.
05 - Spread half of the herb butter evenly over the tops of the halibut fillets.
06 - Bake for 15 to 18 minutes, 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, allowing it to melt over the hot fish.
08 - Serve warm, garnished with fresh lemon wedges.
# Expert Advice:
01 -
- The herb butter melts into every crevice of the fish and creates something that tastes like you spent hours, not minutes.
- Halibut is nearly impossible to overcook when you bake it with butter, which makes this forgiving enough for a Tuesday dinner.
02 -
- Halibut dries out fast if you leave it in even two minutes too long, so start checking at the 15 minute mark rather than waiting for the full 18.
- The herb butter can be made up to three days ahead and refrigerated, which actually lets the flavors meld and intensify beautifully.
03 -
- Take the fish out of the fridge 15 minutes before cooking so it bakes more evenly from edge to center.
- Pressing the herb butter down gently with your fingers instead of a spoon helps it adhere and melt uniformly across the surface.