Whether you’re trying to add more fish to your diet, or just looking for a bright and quick dinner that will deliver on flavor and nutrition, this baked halibut recipe with veggies is your ticket. Halibut and veggies, tossed in a bright Mediterranean sauce with lots of citrus, olive oil, fresh garlic and spices, then baked for 15 minutes or so. Dinner is served!
Be sure to see my tips, step-by-step instructions, and video below.
Halibut Fish
Halibut is one of my favorite white fish to cook. It is firm, yet flaky and has a heartier, tender texture than other white fish options. And if you’re not big on the taste of fish, you would likely appreciate its mild, slightly sweet taste, which makes it a great candidate for all sorts of seasonings and flavors!
There are so many ways to prepare halibut–grilled, fried, poached in a wine sauce (mmm so good), or simply baked like we have today.
Tip for buying halibut: If you’re going for fresh halibut at your supermarket, make sure it looks white with a glossy flesh. Avoid brown spots on the white flesh. I learned recently that 80 percent of Pacific halibut are harvested in Alaskan waters and flash-frozen while still on the boat, so frozen fish might even be a better option. Of course, be sure to properly thaw frozen fish in the fridge before using.
Mediterranean One-Pan Baked Halibut
You can make this baked halibut recipe any night of the week, it’s easy and requires minimal cleanup (hello, sheet-pan dinner!) But, the secret to it’s amazing flavor is, as they say, in the sauce!
Not surprising to you, the sauce is decidedly Mediterranean–lots of citrus, excellent extra virgin olive oil, fresh garlic, and a few spices. Both the fish fillets and veggies are quickly coated in this awesome sauce then transferred to a baking sheet. 15 minutes or so in the oven and dinner is ready!
The sauce does it’s work in adding great flavor and also keeping the fish moist and tender as it bakes.
I’ve taken some step-by-step photos to show you how I make it (and you can also watch the video below.)
How to Make this Halibut Recipe:
1. First, let’s make the sauce by mixing in the ingredients in a large mixing bowl: zest and juice of 2 lemons, extra virgin olive oil, fresh garlic, seasoned salt, black pepper, dill weed (I use dry), oregano and coriander.
2. Toss the veggies in the sauce (I used green beans, cherry tomatoes and onions). Use slotted spoon to transfer the veggies to a large sheetpan (you’ll need the rest of the sauce for the fish)
3. Now, do the same and toss the fish fillets in the sauce to coat.
4. Add fish to the sheet pan next to the veggies. If you have any sauce left, drizzle all over fish and veggies
5. Bake in 450 degrees heated oven for about 15 minutes or so. If you like, place the pan under the broiler for just about 3 minutes or so (I like the cherry tomatoes to pop a bit), watch carefully. That’s it, dinner is ready!
What to Serve Along?
Since the veggies are cooked right along with the halibut, there is no need to add more sides. But if you like, you can serve the halibut and veggies on top a bed of your favorite grains or, this Lebanese rice, or pasta. I like to add a large hearty salad like, this Mediterranean Three Bean Salad, for example. If you need an appetizer or starter, this avocado hummus is a good option.
Leftovers? You can store leftovers in tight-lid glass containers in the fridge for 2 to 3 days. Personally, I prefer to eat leftover fish at room premature, but if you want, you can heat it in a skillet over medium-low heat just until warmed through (add a little bit of liquid and cover briefly.)
Watch the Quick Video for this Baked Halibut Recipe:
More Recipes to Try:
Fish en Papillote, Mediterranean-style
Browse Top 50 Mediterranean Diet recipes. Browse all recipes here. Join my free e-mail list
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One pan Mediterranean Baked Halibut Recipe with Vegetables
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: serves 6 1x
Description
Make this easy halibut recipe with green beans and cherry tomatoes in 25 minutes! It bakes in a flavorful Mediterranean-style sauce with citrus, olive oil, fresh garlic, and spices.
Ingredients
For the Sauce:
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup Private Reserve Greek extra virgin olive oil
- 1 1/2 tbsp freshly minced garlic
- 2 tsp dill weed
- 1 tsp seasoned salt, more for later
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 to 3/4 tsp ground coriander
For the Fish
- 1 lb fresh green beans
- 1 lb cherry tomatoes
- 1 large yellow onion sliced into half moons
- 1 1/2 lb halibut fillet, slice into 1 1/2-inch pieces
Instructions
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta. It’s a great idea to add a hearty salad like this Mediterranean Three Bean Salad.
Notes
- Cook’s Tip: As with any fish, do not overcook halibut. It is ready with it flakes easily. Serve immediately, if it sits too long, halibut will turn a bit dry.
- Cook’s Tip: If halibut is not available to you, a different white fish fillet will also work. Cod and sole are two good options. Adjust baking time according to thickness of fish.
- Leftover Tips: You can store leftovers in tight-lid glass containers in the fridge for 2 to 3 days. Personally, I prefer to eat leftover fish at room premature, but if you want, you can heat it in a skillet over medium-low heat just until warmed through (add a little bit of liquid and cover briefly.)
- Visit our store to browse our all-natural and organic spices, olive oils and bundles!
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Keywords: Baked halibut, halibut recipe, baked fish, Mediterranean fish
*This post was recently updated and republished with new information and media.
I like to eat my fish premature!!
I loved that😂🤣
Making this tomorrow. So excited.
Thanks for the LOL!
Hope you love it, Elissa!
Simple, flavorful, elegant, colorful, healthy – this recipe hits all the high marks! Thanks for another winner Suzy!
★★★★★
My pleasure, Ellen! So glad you enjoyed it!
Great recipe.love the sauce.
I brought home 30 lbs. of halibut from Alaska last year and have tried many different halibut cooking methods and recipes since. This recipe is my favorite! Not being an oily fish, I learned the hard way that halibut is easy to overcook and it gets dry and tough. Suzy’s recipe adds the right amount of olive oil to keep the halibut moist and tender. It’s an easy recipe to prepare, cook and clean up. I didn’t have ground coriander but the internet suggested caraway seeds and cumin as a reasonable substitute so I used a 50/50 mix of those two spices and it worked well. I only had cherry tomatoes on hand so used those cutting each in half. Halibut fillets can be thin on the outer edge and pretty thick on the other side so I cut off the thin side and sliced the thicker part across the middle so I had three equal sized boneless pieces. The recommended cooking time was perfect! I toasted a couple pieces of crusty bread to go with and together they made a perfectly delicious and healthy supper! Definitely worthy for serving to guests! Thanks Suzy!!
★★★★★
Thank you so much for sharing, Terry! So glad you enjoyed the recipe!
What a delicious and simple recipe. I’ve made it several times, and it’s great every time. I cook the vegetables first for about 8-10 minutes before putting in the halibut. Then add it and cook at 325 for 12 mins, then broil for 3 mins maximum. It comes out perfectly. Thanks for the great recipe.
★★★★★
Thanks for sharing, Jeff!
I love this recipe keep doing it over a over so easy and practical …thanks for sharing …
★★★★★
Wonderful! So glad it’s been such a hit :).
I’m a huge fan of sheet pan dinners and this one will be a favourite whenever I can get the freshest fish. I added some tiny potatoes — no bigger than the tomatoes — and put them in first for about 5 minutes before adding everything else. Delicious! I grew up in the Middle East and love Mediterranean flavors, so I will be trying more of Suzy’s recipes.
★★★★★
So glad, Jessica! Thanks so much for sharing
Incredibly delicious recipe. Cooking time was more with my oven. I added 1 bulb of fennel to the vegetables. Very easy to put together.
So tasty, healthy and appetizing! Thank you for sharing your recipes for free; very much appreciated.
★★★★★
My pleasure, Yolande!! So glad you enjoyed this one!
This was really really good, husband loved it. I did halibut and shrimp, and used the extra sauce (I made too much) mixed with heavy cream and butter sauce to go over the cooked fish. My husband said it was restaurant-quality excellent. He doesn’t even like fish and he loved this recipe. Thanks!
★★★★★
Wow! For someone who doesn’t even like fish, it sounds like this one was a winner for your husband! Thanks so much for sharing.
We made this recipe tonight. It was very easy to prepare. We had nearly everything except for the green beans which we substituted broccolini (we would have used the green beans if we had them on hand). It didn’t take long at all to cook and the flavors were a perfect match for each other. We had couscous on the side.
It plated perfectly, as well. Simply beautiful colors and flavors. Everything in the meal is good for you. Very healthy.
Thanks for the delicious and easy recipe. This one stays in our rotation.
★★★★★
William, thank you so much for sharing! So happy to hear you enjoyed this one.
Super easy to prepare. I used broccoli crowns and small chunks of zucchini and thin slices of potato. Added a bit more oil and fresh, finely chopped parsley, basil and chives. Baked on pan for 20 mins + 2 additional minutes under broiler. Served with Forbidden Black Rice. Excellent!
★★★★★
Wonderful, Janis! Thanks for sharing
Thanks, Janis!
Very tasty! Thank you for the recipe.
★★★★★
My pleasure! So glad you enjoyed it!
I’m new to eating/cooking fish, and this recipe is so easy yet flavorful and healthy. It’s one of my husband’s favorites (and mine!). I’ve found it’s forgiving if I don’t have quite the right herbs on hand or if I use different vegetables. Thank you for sharing such a winning weeknight recipe!
★★★★★
My pleasure, Valerie! So glad you all enjoy this recipe!