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!
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
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!
In this post
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.
- 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.
- 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.
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.
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
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.
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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One-Pan Baked Halibut Recipe with Vegetables
Ingredients
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
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 immediately.
Video
Notes
- 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!
Nutrition
*This post first appeared on The Mediterranean Dish in 2019 and has recently been updated with new information and media of readers' benefit.
Tried this tonight and had to amend the recipe due to lack of decent extra virgin olive oil and only one lemon. I had a small bottle (approx 2/3rds cup) of Greek Kokkino dressing (which is mostly olive oil with red wine vinegar and greek oregano) - so used that instead of olive oil and the little bit of vinegar absolutely shone through. Also had to use red onions and shallots instead of white onions and they really 'popped' with extra-yummy flavor! This dish was a HUGE hit with my wife, who is a bit picky when it comes to fish texture and 'fishy taste' and the halibut was just perfect for this Mediterranean sauce. I might be tempted to marinate the fish a little next time, to allow the flavors to penetrate more, but overall this was an unqualified success. Thank you for this and i'll be searching for more of your recipes in the future, versus random google search by ingredients.
- Andy 🙂
Andy here again... I forgot to mention I added asparagus to the veggie mix and it was fabulous with the tomatoes, green beans, red onions & shallots!
Sounds delish!!!
Thanks for sharing some of your tips and tricks, Andy! So glad you enjoyed the recipe!
Loved this recipe I am always looking for quick fish ideas. A few tips..I put parchment paper down on the sheet pan for easy clean up...tossed each veggie individually and then placed on the pan and finally I only used 1/2 cup of olive oil and it was plenty. Will make again for sure!
Awesome! Thanks for the suggestions!
When you say “juice of two lemons” do you cut them in half and just quickly hand squeeze what you can out of them like they do on some cooking shows/videos or do you actually juice them? It would make a lot of difference in the taste. I ask because a measured amount is not given. I always juice them, but sometimes I end up with a recipe that is pretty lemony. Thanks!
Hi Becky, yes, the intent here is that you would juice 2 lemons (Whatever amount you can get out of them.) This is a Mediterranean recipe that's pretty generous on the lemon, if you're unsure, you can use less, but from my experience, this amount works.
I was not able to get halibut where I live so I substituted tilapia and for the veggies I used zucchini, yellow squash, red peppers, and onions...DELISH! My 17 year old even ate it all! Thank you! Will be making again!
Thank you, Anna! Sure, this recipe can be adaptable using what fish you have available. Glad you enjoyed it.
I rarely cook because of the time it takes. I made this for dinner tonight and it was very simple and absolutely delicious! I will definitely make it again. Thank you for sharing such a great recipe!
You are very welcome, Jenifer! We have many other quick and easy recipes here. Hope you can find some others they you love!
The flavors were outstanding. I would have given this 5 stars, but the fish turned out overcooked. I think 15 minutes in a 450 degree oven is too long for fish, not to mention the broiling at the end (which was necessary to caramelize the veggies). I think next time I'll marinate the fish for 20 minutes and grill it separately while the veggies cook in the oven. And definitely using fresh dill weed!
Hi Suzy, I meant should I use 2 tsp fresh or dried dill weed? Sorry for the confusion. I was always told I have to use more of the fresh stuff than the dried stuff. Thanks much! I will let you know how the dinner turns out.
Hi Suzy, this looks awesome. I want to make it tomorrow evening. Is it 2 tsp FRESH dill weed or dried dill weed?
Dill weed 🙂 Thanks, Caroline!
Very easy to make. The halibut was very tasty, moist and juicy.
Carol, so glad you enjoyed it.
Delish! We used cod instead of halibut and also added fresh herbs from the garden (Greek oregano, thyme).bsyoer east weeknight dinner- thanks!!!
Wonderful, Diana! Thanks for sharing
Made this tonight!!! And holy moly is it yummy! My hubby has had some GI issues lately and hasn’t been able to eat much with running to the restroom. And my 5 y/o daughter is a super picky eater and she actually asked me to not only buy more halibut but to make it again for her!!! Absolutely my little love! I highly recommend and already shared on Facebook to let all of my mom friends know!
So glad, Brianna! Makes my day to know your little one enjoyed it as well.
Very good flavors! Everyone enjoyed it. I was not able to find halibut. Used swai instead with zucchini.
Thanks so much for sharing!
So good. Didnt make enough last time hubby wanted more!
Awesome, Michele! Thanks for sharing!
This dish was so delicious! I have never made fish before outside of grilled salmon. Will definitely be making again!
That's great, Julie! Thanks for the feedback!
Excellent easy recipe
I'm in the process of making your mediterranean baked halibut. Your recipes uses zest of two lemons and juice of two
lemons. However, in your step by step instructions it calls for zest and juice of one lemon. Which is it?
Thanks
Hi Jill, it is zest and juice of 2 lemons. Thank you.