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One-pan Mediterranean Baked Halibut Recipe with Vegetables

Name: One pan Mediterranean Baked Halibut Recipe with Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: serves 6
Cuisine: Mediterranean
Ingredients: 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; 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

May 15, 2019 · Updated January 4, 2020 · By Suzy · 151 Comments

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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:

Baked Salmon with Garlic Cilantro Sauce;

Greek Baked Cod

Mediterranean Grilled Chicken

Moroccan Meatballs

Italian Roasted Vegetables

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