Baked Halibut with Herbs (Printable Version)

Tender halibut with fresh herbs, lemon zest, and olive oil baked to flaky perfection.

# What You Need:

01 - 4 skinless halibut fillets, approximately 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 - Set the oven to 400°F and line a baking dish with parchment paper or lightly grease with olive oil.

02 - Pat fillets dry using paper towels and arrange them evenly in the prepared baking dish.

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

04 - Spoon the herb mixture evenly over each fillet, pressing gently to make it adhere.

05 - Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and appears opaque throughout.

06 - Plate immediately, garnishing with lemon wedges and additional fresh herbs if desired.

01 -

It comes together in under 25 minutes, yet tastes like you spent hours planning the meal.
The fish stays impossibly moist while the herb topping adds brightness that feels almost summery.
It's naturally gluten-free and low-carb, so you can serve it without apologies or explanations.

02 -

Overcooked fish is dry fish—pull it from the oven the moment it's opaque, not a second longer, because carryover heat keeps cooking it on the plate.
The herb topping won't crisp or brown; it stays soft and acts as a protective blanket that keeps the fish steaming gently in its own moisture.

03 -

Bring the fish to room temperature for 10 minutes before cooking—it will cook more evenly and won't seize up in the sudden heat.
Make the herb mixture minutes before cooking, so it tastes bright and alive rather than oxidized or dull.