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 tablespoon freshly minced garlic
- 2 teaspoon dill weed
- 1 teaspoon seasoned salt, more for later
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ½ to ¾ teaspoon 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.
Erin Margaret Goltz says
Really yummy! We used zucchini instead of green beans because that's what we had on hand but thought an entire cup of oil was ridiculously excessive. We used 2-3 tablespoons and it was PLENTY.
★★★★
Suzy says
Thanks, Erin!
Jessica says
I made this with cod and Brussels sprouts because it is what I had on hand. It was SO good! This is definitely in my dinner rotation now. My husband said the sprouts were the best he'd ever had.
★★★★★
Angie says
Delicious!
★★★★★
ML Presas says
This recipe was excellent. The flavors really shone trough - good quality dried herbs help a lot, I think. Both the halibut filets and the veggies were cooked to perfection and those last few minutes under the broiler did the trick.
★★★★★
Suzy says
Awesome! Thank you!!
Steph Barnett says
Brilliant lifesaving recipe!
★★★★★
Kevin Paul Bogdanow says
I made this fish this evening. It was delicious! I used the veggies that we had on hand which did include the onions and cherry tomato's, but I also used baby carrots, and I sliced up a potato and a couple of red peppers as well. My wife was very impressed. Thanks for doing the homework for me!
★★★★★
Suzy says
Yum! Sounds wonderful, Kevin!
Tony says
All I can say is awesome. I was worried maybe the fish would be dry because you don’t cover it while cooking. This was so tender and tasty and all on one sheet. Very tasty and quick . It’s a keeper for sure. Will make it over and over
Tony
Suzy says
Yay! Thanks, Tony!
RL says
Im always nervous to cook fish but this dish was super easy and my friends loved it. I used yellow peppers instead of tomatoes. Thanks!
★★★★★
Kathleen Stakes says
Made this with halibut and corn. absolutely delicious
★★★★★
Lou says
Made this last week with a B list assortment of vegetables from my fridge. Liked it so much I actually bought broccolini and grape tomatoes to make it again tonight. Yum.
★★★★★
Suzy says
Awesome! One thing I love about this recipes is how you can switch out the veggies and it's still delish!
Diane says
I made this last week with halibut and grape tomatoes. Loved it!
Making the same sauce tonight with asparagus and grape tomatoes but with a beautiful piece of salmon as that is what I have. Delicate, fresh greens salad on the side along with garlic toast.
Come on now, this is another wonderful meal. The sauce so nicely ties everything together.
Thank you for sharing.
Suzy says
Thanks, Diane!
Loralie Arnold says
I tried this recipe last night except instead of green beans I used fresh asparagus. I also used frozen (thawed) halibut. Since it was just me and I used 2 smaller pieces of halibut I cut the sauce recipe in half. I also just used cherry tomatoes, no onions. It was DELICIOUS!!! I cooked orzo for a side with some more lemon juice and parsley and drizzled a little bit of the extra sauce over it after plating. Great dish! I will make this again!
★★★★★
Suzy says
Thanks for sharing, Loralie!
Sandy says
This looks amazing! While we love tomatoes and tomato sauce, we don't care for cooked tomatoes. It's a texture thing. What would you recommend for a replacement?
Suzy says
This recipe is super forgiving, Sandy. You can really use whatever veggies you love.
Kathy Sutton says
Loved this, I used sea bass as this was what I had and added some cut up gold Yukon potatoes and kalamatas. I think I’ll use this dressing on all my roasted veggies from now on, so good! So good on the fish as well!
★★★★★
Suzy says
So glad you enjoyed it, Kathy!
Shar says
This was delicious. Halved the dressing and used asparagus and cooked all for 10 minutes and then broiled for 2
Suzy says
Thanks for sharing, Shar!
Nicole says
Excellent recipe! wonderfully delicious and tasty. I love all you r recipes. This knocked it our of the ball park.
★★★★★
Rosie says
We loved this!! It’s so flavorful. It’s definitely lemony, but we like that.
15 minutes was over cooked, for us, though. I suggest checking it at 10. Overcooked halibut is really not pleasant. Definitely will make again though!
Suzy says
Good advice, Rosie! Ovens do vary, which can affect cooking times. Best to keep an eye on it :).