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 ½ tbsp freshly minced garlic
- 2 tsp dill weed
- 1 tsp seasoned salt, more for later
- ½ tsp ground black pepper
- 1 tsp dried oregano
- ½ to ¾ tsp ground coriander
For the Fish
- 1 lb fresh green beans
- 1 lb cherry tomatoes
- 1 large yellow onion sliced into half moons
- 1 ½ lb halibut fillet, slice into 1 ½-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 made this meal last night,it was absolutely wonderful. Don’t change a thing yummmmm!!!
★★★★★
Thanks, Roy! So glad you enjoyed it!
Hi! The nutrition information isn’t adding up. If you use 1 cup of extra Virginia olive oil for six people, one serving of olive oil has 320 calories. Add in 4oz of halibut and then one serving of just halibut and olive oil is around 500 calories.
Hi, Sarah. Thanks for the feedback. We'll take another look here. Please note, though, that the nutritional information we provide is just a best estimate using a basic nutritional calculator.
Can I let the fish marinate in the sauce for a half hour? Will it change the taste at all? Thanks!
I am a Nutrition Coach and I share this recipe with my clients! It's so delicious and easy. One of my client's picky 3rd grader loved it too.
★★★★★
Wonderful! Thank you so much, Kerry Ann!
You say 450 and then 425 in the recipe.
Thanks for the heads up, David! We'll update it.
Have you ever tried this recipe with salmon or steelhead trout?
Hi, Cristina. I have not, but I'm sure either would be delish!!
I did try it with salmon and it was absolutely delicious! By far my favorite recipe!!!
★★★★★
Awesome! Thanks for sharing, Cristina!
I really enjoyed the flavors and ease of preparation.
It turned out delicious. Fish was perfectly cooked and flaky. I used asparagus instead of green beans. My husband loves shrimp and not whitefish so I added shrimp for him and halibut for the rest of us. I liked how I could change the veggies and still have it come out perfect.
Thank you for another excellent recipe.
★★★★★
Thanks, Elaine!
This was delicious; super easy! Had to use red potatoes and carrots plus shallots as that’s what was
on hand for vegetables.; omitted the dill since we didn’t have any but it was still super tasty! Looking forward to trying other vegetables. Thanks for a wonderful recipe.
★★★★★
So glad you enjoyed it, Jane!
I didn’t see the amounts of spices etc, what is seasoned salt? I’m not one that can just know how much of each?
Hi, Dianne! If you click the "To Recipe" button under the recipe title, you'll be taken to a recipe card with all of the exact measurements needed. Seasoned Salt is just a seasoning + salt blend... you can use something like a Lawry's Seasoned salt--> https://www.amazon.com/Lawrys-Seasoned-Salt-16-oz/dp/B000VA5XEW?ref_=ast_sto_dp&th=1&psc=1
Made this for dinner tonight.... trying to eat more fish. IT WAS FABULOUS!!! Even my husband who is not a big fan of trying new things, said it was the "Best" recipe I have made. That says alot
Awesome!!! Thanks, Gail!
I was surfing (no pun intended) for a halibut recipe. I have never cooked this fish before, nor am I a fan of lemon on my food. However, I have never been so pleased with a fish recipe. This is so delicious and I am thrilled to have some leftovers for tomorrow. Thank you for this wonderfully flavored and easy recipe. I will be trying this with other fish very soon! If anyone is hesitant to try this - don't be!
★★★★
Yay! Thanks, Cindy!
This recipe was excellent. I reduced the oil and replaced it with chicken broth. It is full of flavor I will make it again
★★★★★
This is the first time I failed at one of your recipes, most are excellent! Green beans were not done and halibut was over cooked. The flavor was amazing though.
PS. I am 60 and am a seasoned cooked, cooking from scratch daily and my ovens are Wolf brand. No idea how this recipe failed me. I order my fish from Alaska, the quality of fish wasn’t the problem.
★★
I made this last night and it was absolutely wonderful! Perfect balance of flavors. I can't wait to try other dishes.
★★★★★
Thank you so much, Emily!
This is by far one of the BEST recipes I've ever made, it is absolutely delicious! I've made it several times now, using halibut, seabass and cod. Instead of green beans I put in some broccoli or cauliflower, so good!
Thank you so much, Cristina!!
I do not see the VIDEO that is referred to in this recipe. I looked everywhere for it.
Hi, Bert! It may be the browser you are using. Sometimes, if pop-ups are not allowed, our videos don't show up. You can try switching to a different browser, or maybe adjusting some settings in your current one to allow pop-ups. Hope that helps!
Can I use other fish instead of halibut?
Sure!!
Made this for the first time last night for my 16 year old and me. We both loved it. This is so easy, so fast and sooo delicious. I also subbed asparagus for the green beans. Oddly enough my lemons had already the zest taken off of them and I did not have any more so I subbed orange zest. It was a wonderful addition to the citrus marinade. My son said he will be making this for himself again, if I do not make it again soon. No worries there.. This will become a regular weekday meal. Also special enough for guests.
★★★★★
Awesome!! Thank you Diana!