Baked Halibut with Herbs (Print version)

Tender halibut fillets baked with fresh herbs, lemon, and olive oil for a light Mediterranean dish.

# Ingredient List:

01 - 4 skinless halibut fillets (6 oz each)

02 - 2 tablespoons fresh parsley, finely chopped

03 - 1 tablespoon fresh dill, finely chopped

04 - 1 tablespoon fresh chives, finely chopped

05 - 2 garlic cloves, minced

06 - 1 teaspoon sea salt

07 - ½ teaspoon freshly ground black pepper

08 - 2 tablespoons extra-virgin olive oil

09 - 1 lemon, zested and juiced

10 - Lemon wedges

11 - Extra fresh herbs

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.

02 - Pat halibut fillets dry with paper towels and place them in the prepared baking dish.

03 - Combine parsley, dill, chives, minced garlic, salt, black pepper, olive oil, lemon zest, and lemon juice in a small bowl.

04 - Spoon the herb mixture evenly over halibut fillets, gently pressing to adhere.

05 - Bake for 12 to 15 minutes until fish flakes easily with a fork and is opaque throughout.

06 - Serve immediately garnished with lemon wedges and additional fresh herbs if desired.

01 -

The whole thing comes together in under half an hour, making weeknight elegance actually achievable.
It's the kind of dish that tastes like you tried much harder than you actually did.
Light enough to feel healthy but rich enough from the olive oil and herbs to feel genuinely satisfying.

02 -

Don't skip the drying step—even a little moisture prevents the fish from cooking evenly and makes the herb topping soggy.
The moment it stops being translucent, it's done; overcooked halibut is dry halibut, and there's no coming back from that.

03 -

Room-temperature fish cooks more evenly than cold fish straight from the fridge—pull it out fifteen minutes before baking.
If you like a touch of heat, a small sprinkle of chili flakes stirred into the herb mixture adds depth without making it spicy.