Baked Halibut with Herb Butter (Printable Version)
Flaky halibut fillets baked and topped with a bright herb butter, easy and gluten-free, ready in under 30 minutes.
# What You Need:
→ Fish
01 - 4 halibut fillets (6 oz each), skinless
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 fresh lemon juice
→ Garnish
11 - Fresh lemon wedges, for serving
# Directions:
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 generously with salt and freshly ground black pepper.
03 - Place the seasoned fillets in a single layer on the prepared baking sheet or in the greased casserole dish, ensuring even spacing.
04 - In a small mixing bowl, combine the softened unsalted butter, finely chopped parsley, dill, chives, minced garlic, lemon zest, and lemon juice. Mix thoroughly until all ingredients are evenly incorporated.
05 - Spread half of the herb butter mixture evenly over the top of each halibut fillet. Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from the oven and immediately top each fillet with the remaining herb butter, allowing it to melt over the hot fish. Serve warm with fresh lemon wedges on the side.
# Expert Tips:
01 -
- It transforms a plain piece of fish into something worthy of a dinner party with almost zero effort.
- The herb butter is so good you will want to put it on everything from bread to roasted potatoes.
02 -
- Overbaking halibut by even two minutes turns it from silky to rubbery, so start checking at the 15 minute mark.
- The butter must be truly softened or you will end up with chunks of herb floating in hard butter that refuses to spread.
03 -
- Take the halibut out of the fridge 15 minutes before cooking so it bakes evenly instead of being cold in the center.
- Make a double batch of the herb butter and freeze it in a log shape so you can slice off rounds whenever you need them.