Baked Halibut with Herbs

There's something about halibut that stops me mid-conversation at the fishmonger's counter. One afternoon, surrounded by the sharp smell of sea salt and ice, I asked the fishmonger what he'd cook if he had fifteen minutes and four perfect fillets. He smiled and said, "Just don't overthink it"—which became the entire philosophy of this recipe. The best halibut needs almost nothing but itself, a squeeze of lemon, and whatever fresh herbs are growing near your kitchen door.

I made this for my sister on a Tuesday evening when she'd had a terrible day at work. She walked in while I was chopping dill, and the smell seemed to reset something in her shoulders. We sat down maybe twenty minutes later with the fish golden and flaky, lemon wedges catching the last light through the kitchen window, and she didn't talk about work once. That's when I realized this wasn't just a weeknight dinner—it was permission to slow down.

Ingredients

• Halibut fillets (4, about 170g each): Buy from a fishmonger who knows their fish; the quality difference is impossible to miss, and these delicate fillets deserve attention.
• Extra virgin olive oil (2 tablespoons): This is your sauce, so use one that tastes good on its own—not the industrial bottle hiding in the back.
• Fresh lemon juice and zest (2 tablespoons juice, 1 teaspoon zest): Zest before juicing; it's easier and the bright oils on the skin are what makes this sing.
• Garlic (2 cloves, minced): Raw garlic scattered over fish cooks gently in the oven and becomes sweet and mellow instead of harsh.
• Fresh herbs—parsley, dill, chives, thyme (1 tablespoon each, plus 1 teaspoon thyme): Use whatever's fresh and available; dried herbs will work but won't have the same alive quality.
• Sea salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper): Taste as you go; halibut is forgiving but seasoning is where you make it sing.
• Lemon wedges and optional garnish herbs: These are the final gesture, turning dinner into something intentional.

Instructions

Heat your oven and prepare:

Set the oven to 200°C (400°F) and line a baking dish with parchment paper or a light brush of oil. This takes two minutes but saves you from the fish sticking and tearing when you try to serve it.

Dry the fish thoroughly:

Pat each halibut fillet with paper towels until the surface is completely dry; this helps them cook evenly and develop a better texture. Wet fish steams instead of baking, and we're after something more delicate.

Mix the herb sauce:

In a small bowl, whisk together olive oil, lemon juice, zest, minced garlic, and all the fresh herbs with salt and pepper. The mixture should look bright green with flecks of herb throughout—this is where all the flavor lives.

Coat the fillets:

Spoon the herb mixture evenly over each fillet, making sure every part gets touched by at least some of it. The herb oil will pool slightly around the fish, creating a little sauce as everything bakes.

Bake until flaky:

Bake for 15 to 18 minutes; the fish is ready when it flakes easily with a fork and the center is opaque and no longer translucent. Start checking at 14 minutes if your fillets are on the thinner side.

Rest and serve:

Let the fish rest in the pan for 2 minutes before plating; this lets the juices redistribute instead of running all over your plate. Serve with lemon wedges and a sprinkle of fresh herbs if you want to make it feel a little more intentional.

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My niece, who claims to hate fish, came to the table skeptical and left her plate clean. That moment—when someone discovers they actually like something they thought they didn't—is worth all the chopping and whisking in the world.

Why This Fish Stays Tender

Halibut is naturally delicate, which is exactly why it doesn't need long in the oven. The herb oil keeps it moist from the outside while the gentle heat cooks it through without drying it out. I've learned the hard way that the difference between tender and rubbery is usually just three or four minutes, so watch it closely the first time you make it and you'll know exactly what to look for.

Fresh Herbs Make the Whole Thing Work

There's a reason this recipe asks for so many fresh herbs—not because it's fancy, but because they're what transforms simple fish and oil into something that tastes intentional and alive. If you're using dried herbs from a jar that's been open for longer than you can remember, this is the moment to pick up fresh ones. The cost is small, and the difference between dead herbs and living ones will show up immediately on your plate.

Variations and Companions

I've made this with cod and haddock when halibut wasn't available, and both work beautifully as long as you're paying attention to thickness and adjusting timing slightly. Some nights I add thin slices of shallot or a handful of cherry tomatoes to the baking dish for a little color and texture. A crisp white wine—Sauvignon Blanc or Pinot Grigio—sits beside the plate like it was always meant to be there.

• Try adding cherry tomatoes or shallot slices to the baking dish for extra flavor and visual appeal.
• Substitute halibut with cod, haddock, or any firm white fish you trust from your fishmonger.
• Serve with a crisp white wine and crusty bread to soak up the herb-infused oil left on the plate.

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This recipe taught me that sometimes the best cooking is the kind that gets out of the way and lets good ingredients speak for themselves. Make it, watch someone's face when they taste it, and you'll understand why I keep coming back to this one.

Recipe Questions & Answers

→ What type of fish works best in this dish?

Firm white fish like halibut is ideal, but cod or haddock can also be used as a suitable alternative.

→ Can I prepare the fish ahead of time?

Yes, marinate the fillets in the herb mixture up to an hour before baking to enhance the flavors.

→ What sides pair well with baked halibut with herbs?

Light sides such as steamed vegetables, a crisp salad, or quinoa complement the delicate flavors perfectly.

→ How do I know when the fish is cooked through?

The fish flakes easily with a fork and becomes opaque in the center when fully cooked.

→ Are there any suggested wine pairings?

A crisp Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with the herbal and citrus notes.