Baked Halibut with Herbs
Firm halibut fillets baked with lemon herb butter until flaky and moist, with pan juices spooned over the top.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Baked Halibut with Herbs takes about 30 minutes and makes 4 servings. Halibut is a firm, mild white fish that holds its shape in a hot oven, which makes it forgiving for a hands-off weeknight dinner.
Helpful guides
Instructions
Heat the oven to 400 degrees F and brush a 9x13-inch baking dish with the olive oil. A lightly oiled dish keeps the fillets from sticking and gives the lemon butter something to pool in rather than burn.
Mash the softened butter with the parsley, dill, garlic, lemon zest, 1 tbsp of the lemon juice, the salt, and the pepper until evenly blended. Soft butter spreads in a thin, even layer, while cold butter slides off the fish and leaves bare spots.
Pat the halibut fillets dry with paper towels and set them in the dish, skinned side down and not touching. Dry surfaces season better and the butter adheres instead of beading up.
Spread the herb butter over the top of each fillet, then drizzle with the remaining 1 tbsp lemon juice. Bake uncovered for 15 to 20 minutes, depending on thickness, until the fish is opaque and flakes easily.
Check the center of the thickest fillet with an instant-read thermometer and pull the dish at 145 degrees F. Halibut goes from moist to chalky quickly, so start checking about 3 minutes before the estimated time.
Let the dish rest for 3 minutes, then spoon the buttery pan juices over each fillet and serve with lemon wedges. The brief rest allows carryover heat to finish the center without drying the edges.
Troubleshooting — fixes, not repeats
- If the fillets are uneven in thickness, tuck the thin tail ends under themselves so every piece bakes at the same rate.
- If the butter browns too fast, move the dish to a lower rack or tent it loosely with foil; the fish only needs the butter melted and fragrant.
- If the fish tastes dry, it was baked past 145 degrees F; check early and remember carryover heat continues cooking during the rest.
- If the dish looks watery, pat the fillets dry before baking and avoid covering the dish, which traps steam and dilutes the herb butter.
Make it your way
- For a Mediterranean version, scatter 1 cup halved cherry tomatoes and 1/3 cup sliced olives around the fillets before baking so they soften in the pan juices.
- For a crumb topping, mix 1/2 cup panko with 1 tbsp melted butter and sprinkle it over the fillets for the last 8 minutes of baking.
- Substitute cod, haddock, or pollock for halibut and check for 145 degrees F a few minutes earlier if the pieces are thinner.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in a covered skillet over low heat or a 300 degrees F oven with a spoonful of broth until steaming and 165 degrees F, since high heat toughens lean fish.
FAQ
How do I know when halibut is done?
Halibut is done when the flesh turns from translucent to opaque white and reaches 145 degrees F in the thickest part on an instant-read thermometer. It should flake into large, moist pieces with a fork. If the flakes separate into dry shreds, the fish was overcooked.
Can I use frozen halibut for this recipe?
Yes, but thaw it overnight in the refrigerator and pat it very dry before baking. Frozen fish releases extra water as it cooks, which dilutes the herb butter and steams the fillets.
Should I cover the dish with foil while baking?
No. An uncovered dish lets moisture escape so the butter and lemon juice reduce into a light sauce. Covering traps steam and can make the fillets watery. If the top browns too quickly, tent foil loosely near the end.