Baked Halibut Lemon Herb Butter (Print Version)
Tender halibut fillets topped with zesty lemon herb butter for a light, flavorful main course.
# Recipe Ingredients:
→ Fish
01 - 4 skinless halibut fillets, 6 ounces each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Lemon Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 teaspoon fresh thyme leaves
10 - Zest of 1 lemon
11 - 1 tablespoon fresh lemon juice
→ Garnish
12 - Lemon wedges
13 - Fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat halibut fillets dry with paper towels, brush both sides with olive oil, then season with salt and freshly ground black pepper.
03 - In a small bowl, combine softened butter, minced garlic, chopped parsley, dill, thyme leaves, lemon zest, and lemon juice until thoroughly mixed.
04 - Place halibut fillets on the prepared baking sheet and spread a generous spoonful of lemon herb butter over each fillet.
05 - Bake for 12 to 15 minutes until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from oven and let rest for 2 minutes.
07 - Serve immediately garnished with lemon wedges and additional fresh parsley as desired.
# Expert Advice:
01 -
- It comes together in under 30 minutes, making weeknight dinners feel elegant without the stress.
- The fish stays impossibly tender while the herb butter melts into every flake, creating something restaurant-quality at home.
- It's naturally gluten-free and works for anyone watching their carbs, yet tastes indulgent enough for special occasions.
02 -
- Halibut goes from perfectly cooked to dry and rubbery faster than any other fish I've worked with, so set a timer and check at 12 minutes, not 15.
- If your butter isn't softened when you start mixing, it won't combine smoothly with the herbs and will clump up, turning grainy instead of silky.
03 -
- Make the herb butter the morning of and store it in the fridge; it keeps for days and means your actual cooking time is just 20 minutes.
- If your fillets are thicker than an inch, cover the baking sheet loosely with foil for the first 8 minutes, then uncover to let the top gently brown.