Baked Halibut with Lemon and Herbs

Name: Baked Halibut with Lemon and Herbs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 pieces (150 g each) halibut fillets; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 2 tbsp chopped parsley and dill; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 whole lemon, sliced

Tender halibut baked with lemon, garlic, parsley and dill.

By Hez ArslanUpdated October 2, 2026

Total 28 minMakes 4 servings

Jump to Recipe

Halibut fillets bake quickly with olive oil, lemon, garlic, parsley and dill. Pat the fish dry, spread the herb mixture evenly and check early so the lean fish stays moist. Heat oven to 180°C (350°F). Pat halibut dry and arrange in a lightly oiled baking dish. Mix olive oil, lemon juice, garlic, herbs, salt and pepper. Spoon over fish. Bake 15 to 20 minutes, depending on thickness, until fish is opaque and flakes easily; thickest part should reach 63°C (145°F). Garnish with lemon slices and remaining herbs. Measure ingredients before starting. Use even-sized pieces for consistent cooking. Taste and adjust seasoning near the end.

Recipe card

Baked Halibut with Lemon and Herbs

Prep 10 minCook 18 minTotal 28 minYield 4 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

4 pieces (150 g each) halibut fillets 2 tbsp olive oil 2 tbsp lemon juice 2 cloves garlic, minced 2 tbsp chopped parsley and dill 1/2 tsp fine salt 1/4 tsp black pepper 1 whole lemon, sliced

Instructions

Prepare fish
Heat oven to 180°C (350°F). Pat halibut dry and arrange in a lightly oiled baking dish.
Make herb topping
Mix olive oil, lemon juice, garlic, herbs, salt and pepper. Spoon over fish.
Bake
Bake 15 to 20 minutes, depending on thickness, until fish is opaque and flakes easily; thickest part should reach 63°C (145°F).
Serve
Garnish with lemon slices and remaining herbs.

How to tell when it is ready

Fish is opaque, flakes easily and reaches 63°C (145°F).

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest or juice for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs or a complementary sauce.
Pair with seasonal vegetables or fruit.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains fish. Cook to 63°C (145°F) and prevent cross-contamination.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store baked halibut with lemon and herbs?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.