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Baked Halibut with Lemon Herb Butter

Baked halibut with lemon herb butter pairs tender, flaky fish with a bright mix of lemon, parsley, dill, and garlic. It bakes in a 9x13-inch dish until opaque and flakes easily.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the lemon herb butter
  • 4 tbsp unsalted butter softened
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice
  • 1 tbsp parsley chopped fresh
  • 1 tsp dill chopped fresh
  • 1 cloves garlic small, minced
For the halibut
  • 1 tsp olive oil
  • 1.5 lb halibut fillets about 4 fillets
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the lemon herb butter
  1. In a small bowl, stir together the softened butter, lemon zest, lemon juice, parsley, dill, and garlic until combined.
Bake the halibut
  1. Heat the oven to 400°F.
  2. Lightly coat a 9x13-inch baking dish with the olive oil.
  3. Arrange the halibut in the dish.
  4. Season with the salt and pepper.
  5. Spread the lemon herb butter over the tops.
  6. Bake for 10 to 15 minutes, until the fish is opaque and flakes easily and reaches 145°F at the thickest point.

Notes

For the most tender fish, check the thickest point so it does not overbake. Refrigerate leftovers for up to 3 days; freezing is possible, though the texture may soften. For a dairy-free option, use a plant-based butter.