Low Sodium Baked Halibut with Herb Butter

Total time35 min

Prep time15 min

Cook time20 min

Low Sodium Baked Halibut with Herb Butter

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the halibut

4 halibut fillets (6 oz each), skin removed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium fennel bulb, cored and thinly sliced

For the herb butter

4 tbsp unsalted butter, softened
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp ground ginger
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a thin film of olive oil.
2
In a small bowl, combine the softened butter, parsley, basil, chives, ground ginger, and 1/4 tsp salt. Stir until the herbs are evenly distributed throughout the butter. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!