Halibut cheeks are a hidden gem of the sea—tender, buttery, and naturally sweet. This easy baked recipe highlights their delicate texture with a flavorful garlic herb butter, a pop of brightness from lemon, and the umami richness of sun-dried tomatoes.

Ingredients:

• 1 lb Whidbey Seafoods halibut cheeks (thawed)

• 3 tbsp unsalted butter, melted

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh basil, chopped

• 1/4 cup sun-dried tomatoes, finely chopped (oil-packed, drained)

• Juice and zest of 1 lemon

• Salt and black pepper, to taste

• Optional: extra lemon wedges and herbs for serving

Instructions:

1. Preheat your oven to 400°F. Lightly grease a small baking dish or cast iron skillet.

2. Make the garlic herb butter: In a small bowl, combine melted butter, garlic, parsley, basil, sun-dried tomatoes, and lemon zest. 

3. Prep the halibut cheeks: Pat the cheeks dry with paper towels and place them in the prepared baking dish in a single layer. Spoon the butter mixture evenly over the top of each piece. Season with a pinch of salt and black pepper.

4. Bake for 10–12 minutes, or until the cheeks are opaque and flake easily with a fork. (Time will vary slightly depending on thickness.)

5. Serve warm, spooning any extra pan sauce over the top. Garnish with extra herbs and a squeeze of fresh lemon!. These pair beautifully with rice, roasted veggies, or a simple side salad.

Notes:

• Halibut cheeks are naturally rich, so a little goes a long way.

• Want to make it dairy-free? Swap in olive oil for butter—still delicious.

• You can prep the butter mixture ahead of time and store it in the fridge to make dinner even easier.
  

• If you don’t have halibut cheeks, you can easily swap in another firm, flaky white fish. Try: Halibut, Pacific Cod, or Rockfish.  Just adjust the bake time slightly depending on thickness—you're looking for opaque, flaky, and tender.