Baked Halibut with Herbs (Printable)

Tender halibut fillets infused with lemon, garlic, and fresh herbs baked to flaky perfection.

# What You Need:

→ Fish

01 - 4 skinless halibut fillets, approximately 6 oz each

→ Marinade & Seasoning

02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 tablespoon fresh chives, finely chopped
09 - 1 teaspoon fresh thyme leaves
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper

→ Garnish

12 - Lemon wedges, for serving
13 - Additional chopped fresh herbs (optional)

# How-To:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat halibut fillets dry with paper towels and arrange them in the prepared baking dish.
03 - Combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, chives, thyme, sea salt, and black pepper in a small bowl, whisking until well blended.
04 - Evenly spoon the herb marinade over each halibut fillet, ensuring full coverage.
05 - Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and appears opaque in the center.
06 - Remove from oven and let rest for 2 minutes. Serve immediately with lemon wedges and optional additional herbs.

# Expert Advice:

01 -
  • It tastes like restaurant-quality cooking without any restaurant-level fussing or stress.
  • The fish stays impossibly tender because you're respecting its delicate nature instead of fighting it.
  • Dinner is genuinely ready in less time than it takes to set the table properly.
02 -
  • Don't skip patting the fish dry; moisture is the enemy of texture, and this one small step changes everything about how your halibut turns out.
  • Oven temperatures vary wildly, so use your eyes and a fork instead of trusting the timer—opaque and flaky beats cooked by the clock.
  • Fresh herbs really do matter here; if all you have is dried, use about a quarter of the amount and accept that it won't be quite the same dish.
03 -
  • Buy halibut from a fishmonger and ask them to remove the skin if they haven't already; it's worth the few extra minutes of conversation.
  • Zest your lemon before you juice it, and don't waste that bright aromatic zest—it's doing half the work of making this recipe taste alive.

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