Herb and lemon-baked halibut

Total Time
25 min
10 min
15 min
Leveraging fresh herbs and citrus, this simple dish takes mild-tasting halibut to next-level status in just 25 minutes. When buying halibut, look for a cut that has a translucent or glossy appearance and smells of the ocean or has no smell at all to indicate that it’s fresh. To test for doneness, use a fork to see if the fish is tender and easily flakes into chunks. You’ll need to buy just one lemon to yield enough zest while still having a remaining half to cut into wedges. That last hit of citrus squeezed on after the halibut is cooked is not to be missed. Pair this fish with a simple spinach salad drizzled with your favorite vinaigrette for a quick weeknight dinner.


Cooking spray

2 spray(s), garlic-flavor

Fresh oregano

¼ cup(s), finely chopped

Fresh thyme

1 tsp, finely chopped

Uncooked scallion(s)

1 medium, finely chopped (green part only)

Lemon zest

1 tsp, grated

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked halibut fillet(s)

20 oz, 1-inch thick


½ medium, cut into wedges


  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Combine oregano, thyme, scallion, lemon zest, salt and pepper in a shallow bowl. Arrange halibut, skin-side down, on baking sheet. Lightly spray halibut with cooking spray.
  3. Evenly pat herb mixture onto halibut to coat. Bake until fish is cooked through, about 15 minutes. Remove from oven. Use a spatula to separate fish from skin. Cut halibut into 4 serving pieces. Serve with lemon wedges. Yields about 4 ounces of fish per serving.