Herb Crusted Halibut Lemon (Print version)

Tender halibut topped with a fragrant herb crust and silky lemon butter sauce.

# Ingredient List:

→ Fish

01 - 4 halibut fillets, skinless and boneless, about 6 oz each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tbsp olive oil

→ Herb Crust

05 - 1 cup fresh breadcrumbs (from day-old bread)
06 - 3 tbsp fresh parsley, finely chopped
07 - 2 tbsp fresh chives, finely chopped
08 - 1 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh thyme leaves, finely chopped
10 - 1 tsp lemon zest
11 - 2 tbsp grated Parmesan cheese
12 - 2 tbsp unsalted butter, melted
13 - 1 small garlic clove, minced

→ Lemon Butter Sauce

14 - 4 tbsp unsalted butter
15 - 2 tbsp fresh lemon juice
16 - 1 tsp lemon zest
17 - 1 tbsp fresh parsley, finely chopped
18 - Salt, to taste
19 - Freshly ground black pepper, to taste

# How To Make It:

01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - Season halibut fillets with salt and pepper. Arrange on the prepared baking sheet and drizzle with olive oil.
03 - In a mixing bowl, combine breadcrumbs, parsley, chives, dill, thyme, lemon zest, Parmesan, melted butter, and minced garlic until evenly mixed.
04 - Press the herb mixture onto the top of each fillet, covering the surface evenly.
05 - Bake fillets for 12 to 15 minutes, until opaque, easily flakes with a fork, and crust is golden brown.
06 - While fish bakes, melt butter in a small saucepan over medium heat. Stir in lemon juice, lemon zest, and parsley. Season with salt and pepper then remove from heat.
07 - Plate halibut fillets and drizzle immediately with lemon butter sauce.

# Expert Advice:

01 -
  • The herb crust brings restaurant-quality elegance to your weeknight dinner without the stress
  • It comes together in just 35 minutes, making it perfect when you want to impress but don't want hours in the kitchen
  • The lemon butter sauce ties everything together with a silky richness that feels indulgent but stays light
02 -
  • Never skip drying your fish—moisture is the enemy of a crispy crust and good browning
  • Fresh herbs make all the difference here; dried herbs will taste like an entirely different dish, so don't make that trade
  • The lemon butter sauce is just as important as the crust—it's what keeps the fish from feeling dry and adds that restaurant-quality finish
03 -
  • Pat your fish completely dry before seasoning—this single step is what separates a crispy crust from a soggy one
  • Use a fish spatula to plate; it's angled specifically for this and you'll feel the difference when sliding it under delicate fish
  • Make your lemon butter sauce while the fish cooks so everything comes to the table at the right temperature

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