Tender halibut and bright vegetables tossed in a bold Mediterranean sauce with lots of citrus, olive oil, fresh garlic, and spices. An easy one-pan baked halibut recipe that’s ready in 20 minutes or less! 

Halibut recipe with green beans, tomatoes, and onion, all tossed in a Mediterranean sauce and then baked on a sheet pan.

In this one-pan baked halibut recipe, a flavor-packed, decidedly Mediterranean sauce does the work of adding great flavor and also keeping this delicate white fish moist and tender as it bakes. 

And since the vegetables are already cooked with the fish, you don’t need much else. But you can totally serve it over a bed of hearty grains like barley or bulgur to make use of the delicious sauce! 


Halibut fish is a tender white fish that is mild in flavor with a firm yet flaky texture. Like cod or sea bass, halibut cooks quickly and is an excellent source of protein, Omega-3 fatty acids, as well as nutrients like selenium, niacin, and more. 

And if you're not big on the taste of fish, you’ll likely appreciate its mild, slightly sweet taste, which makes it a great candidate for all sorts of seasonings and flavors!

Baked halibut served on a plate with tomatoes and green beans.

Tips for buying halibut fish 

When buying fresh halibut, be sure the flesh looks white and glossy (no brown spots). The fish should also be moist and smooth. Give it a quick sniff, it should not be too pungent or overwhelming (yes, all fish will have some fishy smell, but you should not need to pinch your nose shut). 

If you can’t find halibut fillet at the fish counter, look in the freezer section instead! That may even be the better option in terms of freshness because 80 percent of Pacific halibut are harvested in Alaskan waters and flash-frozen while still on the boat! Of course, be sure to properly thaw frozen fish in the fridge before using. 

Halibut recipe ingredients

This halibut recipe has 3 main components: the fish, the vegetables, and the delicious Mediterranean sauce that pulls them together. Here is what you need to make this baked halibut recipe:  

For the fish

You’ll need a 1 ½-pound halibut filet, cut into 1 ½-inch wide pieces. If you can’t find halibut, use other white fish filets like haddock or cod.  

The vegetables

You can use whatever vegetables you have on hand for this baked fish and vegetables recipe. I like  fresh green beans and cherry tomatoes, and a yellow onion sliced into half moons. Mushrooms, sliced bell peppers, and asparagus are also delicious options that would pair well with halibut. 

Sauce or marinade for halibut

This bold Mediterranean sauce with lots of lemon and garlic can also be used as a marinade for the fish. If you use it as a marinade, simply toss the fish in it and cover and refrigerate for 30 minutes or so. Here is what you need for the sauce: 

  • Lemon juice and zest - Citrus helps to counter the brininess of fish, while also toning down any remaining fishy smell that might be present. 
  • Extra virgin olive oil - You’ll need a cup of good olive oil of moderate intensity and milder flavor in this halibut recipe to complement the other flavors in the sauce without being overpowering. I recommend our Spanish Hojiblanca EVOO.
  • Garlic - A generous amount of fresh minced garlic adds bold flavor to the fish and vegetables.
  • Spices - You’ll need dry dill weed, dry oregano, and ground coriander

How to make baked halibut

The secret to this moist, flaky baked fish recipe is in the quick sauce, which lends flavor and keeps the fish nice and tender! Once you make the sauce, you toss the vegetables and fish with it and you pop everything in the oven. Here’s how to bake halibut:

  • Make the sauce. Combine the following sauce ingredients in a large mixing bowl: zest and juice of 2 lemons, 1 cup extra virgin olive oil, 1 ½ tablespoon minced garlic, 1 teaspoon seasoned salt, ½ teaspoon black pepper, 2 teaspoon dill weed (I use dry), 1 teaspoon dried oregano, and ½ to ¾ teaspoon coriander.

    sauce for one-pan baked halibut recipe in a white bowl.
  • Prepare the vegetables. Toss the vegetables in the sauce. I used 1 pound each fresh green beans and cherry tomatoes, as well as 1 large yellow onion sliced into half moons. Remove the vegetables from the mixing bowl using a slotted spoon, because you will need the rest of the sauce for the halibut. Place the vegetables on one side of a large sheet pan.

    green beans, cherry tomatoes, and a sliced yellow onion on one side of a sheet pan.
  • Prepare the fish. Cut a 1 ½-pound halibut filet into 1 ½-inch pieces. Like you did with the vegetables, toss the halibut in the sauce until well coated.

    Halibut in Mediterranean olive oil and citrus sauce.

    Place the fish on the sheet pan next to the veggies. If you have any sauce left, drizzle it all over the fish and vegetables. 
  • Bake the fish and vegetables. Bake in a 450 degrees heated oven for about 15 minutes until the fish turns from translucent to opaque. If you like, place the sheet pan under the broiler for about 3 minutes (I like the cherry tomatoes to pop a bit). Watch carefully. 

    Halibut ingredients on a tray spiced and ready to enter into oven

Serve it with

Since the vegetables are cooked right along with the baked fish, there is really no need to add more sides. But, if you like, you can serve the halibut and veggies on a bed of barley or bulgur for a more hearty dinner. 

But it’s never a bad idea to start a fish dinner with a big salad and maybe a plate of creamy avocado hummus to share with some pita chips

Leftovers and storage

Baked halibut is best enjoyed immediately, but if you do have any leftovers, you can store them in tight-lid glass containers in the fridge for about 2 days. Personally, I prefer to eat leftover fish at room temperature so it doesn’t get rubbery. But if you want, you can heat the fish in a skillet over medium-low heat just until warmed through (add a little bit of liquid and cover briefly).

Additional baked halibut recipe questions

What fish can I use in place of halibut?

If you can’t find halibut, you can use another white fish fillet for this recipe. Try cod, sea bass, haddock, or even red snapper fillets.

How to tell if fish is cooked?

Your fish is ready when it turns from translucent to opaque, and flakes easily with a fork. It’s recommended to cook fish to an internal temperature of 145 degrees F. This can sometimes lead to dry fish, however, so I often remove my halibut from the oven at around 135 degrees F and allow it to sit briefly. Fish will continue to cook for a bit after it’s been removed from the heat.

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4.94 from 172 votes

One-Pan Baked Halibut Recipe with Vegetables

The Mediterranean Dish
Baked halibut served in a plate with tomatoes and green beans
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Prep – 5 minutes
Cook – 15 minutes
Serves – 6 servings


For the Sauce:

  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 cup 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 pound fresh green beans
  • 1 pound cherry tomatoes
  • 1 large yellow onion, sliced into half moons
  • 1 ½ pound halibut fillet, slice into 1 ½-inch pieces


  • 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 immediately.



  • Tips for moist, never dry white fish: Cooked fish has an internal temp of 145 degrees F, but this can sometimes cause fish to become dry and overcooked. I remove my halibut from the oven around 135 degrees F and let it sit for a few minutes. It will continue to cook a little as it rests. The flesh of the fish will also turn from translucent to opaque as it cooks. 
  • Halibut substitutes: Try another white fish like cod, sea bass, haddock, or even red snapper fillets. You may have to adjust the cooking time depending on the thickness of the fish fillet. 
  • Serving suggestions: This sheet pan fish recipe is filling by itself, but a bed of barley or bulgur to soak up the sauce wouldn't hurt! 
  • Leftovers and storage: You can store leftovers in tight-lid glass containers in the fridge for 2 days. Personally, I prefer to eat leftover fish at room temperature, 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 shop to browse our all-natural and organic spices, olive oils, and much more!


Calories: 311.5kcalCarbohydrates: 11.1gProtein: 23.6gFat: 19.8gSaturated Fat: 2.9gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 13.7gCholesterol: 55.6mgSodium: 479.2mgPotassium: 861.4mgFiber: 3.2gSugar: 5.2gVitamin A: 977IUVitamin C: 28.5mgCalcium: 59.8mgIron: 1.8mg
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*This post first appeared on The Mediterranean Dish in 2019 and has recently been updated with new information and media of readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Valerie says:

    5 stars
    This recipe is amazingly delicious! I’ve made this several times now using whitefish and/or chicken (breasts/thighs) and it’s great every time. My opinion is to use all the sauce as instructed since I find that plenty gets absorbed by the other ingredients while cooking and more importantly, I love having extra sauce to spoon over the protein/veggies on the plate. I’ve even used the sauce for orzo salad mixed with variations like cherry tomatoes, kalamata olives, chick peas, sliced onion and feta cheese, which gets rave reviews at home as well. I’ve made a handful of your recipes and have really loved them all so far. Nice work!

    1. Suzy says:

      Thanks for the tip about the sauce, Valerie! 🙂

  2. Dean English says:

    5 stars
    So first I would like to say thank you. I was searching for Mediterranean meals while trying to lose some weight. I came across this site and it changed my life. I’m down 40lbs!!!

    Anyways, this is my favorite meal I have cooked so far. Where I live we don’t eat halibut so you can’t find it. What I use is fatty cuts of salmon and a few scallops. They pair nicely with this dish. Love thing is though, I prefer this dish the second day over being fresh. I don’t normally like “leftovers”, but I feel the favors fuse together after sitting over night in the fridge. I cooked it for dinner once for the family and it didn’t have as much flavor as when I eat it for lunch the next day. Also I always cook this dish with red onions. As for the oil I feel like it’s a lot (which makes the dish a bit expensive), as most of it stays in the pan, but I also get that it needs to be there to infuse the flavor.

    Once again, thank you. Do you have a physical or kindle cookbook? Would definitely buy one to help support you.

    1. Suzy says:

      Thank you for sharing your experience with this recipe, Dean! And congrats on the weight loss! I don't have a cookbook yet, but am in the process of writing my first. It will be out in early fall 2022, so please stay tuned :).

  3. Keagan underhill says:

    3 stars
    Flavor was pretty good but it was wayyy too much oil .
    Maybe use 1/4 of it next time

  4. Erin Margaret Goltz says:

    4 stars
    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.

    1. Suzy says:

      Thanks, Erin!

  5. Jessica says:

    5 stars
    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.

  6. Angie says:

    5 stars

  7. ML Presas says:

    5 stars
    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.

    1. Suzy says:

      Awesome! Thank you!!

  8. Steph Barnett says:

    5 stars
    Brilliant lifesaving recipe!

  9. Kevin Paul Bogdanow says:

    5 stars
    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!

    1. Suzy says:

      Yum! Sounds wonderful, Kevin!

  10. 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


    1. Suzy says:

      Yay! Thanks, Tony!

  11. RL says:

    5 stars
    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!

  12. Kathleen Stakes says:

    5 stars
    Made this with halibut and corn. absolutely delicious

  13. Lou says:

    5 stars
    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.

    1. Suzy says:

      Awesome! One thing I love about this recipes is how you can switch out the veggies and it's still delish!

  14. 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.

    1. Suzy says:

      Thanks, Diane!

  15. Loralie Arnold says:

    5 stars
    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!

    1. Suzy says:

      Thanks for sharing, Loralie!

  16. 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?

    1. Suzy says:

      This recipe is super forgiving, Sandy. You can really use whatever veggies you love.