Baked Halibut Lemon Butter (Printable version)
Tender halibut fillets baked with zesty lemon herb butter for a light, flavorful main course.
# What You'll Need:
→ Fish
01 - 4 skinless halibut fillets, 6 ounces each
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Lemon Herb Butter
04 - 4 tablespoons unsalted butter, softened
05 - 2 cloves garlic, finely minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - Zest of 1 lemon
10 - 1 tablespoon fresh lemon juice
→ Garnish (optional)
11 - Lemon wedges
12 - Fresh parsley, chopped
# Directions:
01 - Heat the oven to 400°F. 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 and season with salt and pepper.
03 - In a small bowl, combine softened butter, garlic, parsley, dill, thyme, lemon zest, and lemon juice until smooth.
04 - Place fillets on prepared baking sheet. Spread a generous spoonful of lemon herb butter over each fillet.
05 - Bake for 12 to 15 minutes, until fish flakes easily with a fork and is opaque in the center.
06 - Remove from oven and allow to rest for 2 minutes.
07 - Serve immediately, garnished with lemon wedges and extra parsley if desired.
# Expert advice:
01 -
- It's ready in under 30 minutes, which means you can have restaurant-quality fish on a weeknight without stress.
- The lemon herb butter does all the heavy lifting, making delicate halibut taste like you actually know what you're doing.
- It's naturally gluten-free and pairs perfectly with whatever vegetables you have on hand.
02 -
- Don't skip the drying step, as moisture is the enemy of proper cooking and will turn your fish rubbery instead of flaky.
- Every oven cooks differently, so start checking at 12 minutes because overcooked halibut becomes dry and disappointing in seconds.
03 -
- Softening the butter completely before mixing ensures the herbs distribute evenly and the mixture spreads smoothly over the fish without tearing it.
- Line your baking sheet with parchment paper not just for easy cleanup, but because it creates a gentler cooking environment that prevents the bottom from browning too quickly.