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.
If I could give this 10 stars I would! When Suzy talks about a flavor explosion...she is not exaggerating. Its a simple recipe..very straight forward. I put a dollop of Tzaki's sauce on mine and served it with rice and flat bread. It was so good I couldn't wait to get home the next and finish it off. I also had fresh sliced bell pepper and red onions for a side. Mouth is watering just remembering it. SOOO good! Thanks again Suzy for all you do on this site and your Vlog!!!
My pleasure!! And thanks for sharing your serving suggestions!!!!
This was an excellent recipe! The sauce was so flavorful and complimented the fist and vegetables so well. My only question is that you list the carbohydrates in this recipe to total 57 grams and I don't understand where you are getting that figure. I have been on a low carb regime for a year now so am familiar with what foods are high in carbs and there is really nothing here to give this recipe such a high count. The fist itself has no carbs, the cherry tomatoes have about 5 carbs per cup and the green beans don't contribute many either. Where are you getting such a high carb count. This is such a good recipe, I'd hate to think that people who are watching their carbs would avoid it just because of a typo. Just wondering...
Thank you for this amazing dinner idea!!
Thank you so much for sharing, Maureen! You are quite right, this recipe actually has only 8+grams of carbs (we went back to the calculator we use and found there was an error). Thank you.
Absolutely mouth watering recipe!!! A huge hit and I am sharing with everyone I know (it’s halibut season in Maine)! Thanks so much- cannot wait to try out your other recipes.
Thank you, Mary!
This recipe is so simple and so flavorful. What a hit! I love how moist the fish stayed. I have tried it with cod and asparagus and other vegetables on hand and everything works! Thank you Suzy. I love this site!
Thanks, Bobbi! So glad to have you here!
It is the best advisory site on healthy delicious Mediterranean recipes.
Plus, the touch of elegance style on delivery!
Thank you.
M. Ghazal
Syrian/American
So glad to hear it! Thank you very much!
Made this tonight for our family of 5 and it was delicious! No leftovers 🙁 I used some fresh herbs from the garden instead of dried and used Kosher salt instead of seasoned salt. My halibut pieces were larger so I was able to use 450 at 13 minutes, then a quick broil for 4 minutes - it was perfect! My husband kept dipping everything in the sauce! First time I've made halibut without it drying out. Thanks for the great recipe! I will definitely make it again.
So glad you guys loved it! Sorry about the no leftovers, LOL 🙂
So happy to have found this recipe. So simple but so flavorful. Got very positive feedback. Your recipes and videos not only made me more interested in cooking but excited about cooking. Very thankful for your blog.
Thank you, Maryann! Very sweet!
Conflicting info on oven temp...says 450 in one are and 425 in another...which do you recommend?
Hi there! Thanks for catching the typo. 425 degrees F. We will make the correction.
Made this recipe tonight with fresh halibut. Didn't do the veggies (did asparagus on the side) and it was fantastic. Very light flavor that complimented this meaty white fish so well. We will definitely make again! The recipes was easy to cut, since I didn't do veggie. Great recipe!
Thanks for sharing, Becky!
Made this for our Easter dinner. Simple and delicious! Will make again.
Awesome! Hope you had a lovely holiday, Jennifer!
I don’t have any seasoned salt...is there a substitute?
You can use kosher salt, Karen and adjust other spices to your liking.
This recipe is delicious. I have a family of 5, so used 2 baking sheets since the veggies filled one tray. It’s very simple and you can easily substitute herbs of choice (even fish) and add other veggies you like. Thanks for sharing this recipe!
My pleasure! So glad it was a hit!!
This is really good! Very simple and very tasty! I added zucchini since I had some, and it was delicious! I've made it twice now!
Awesome! Thanks, Maddie!
I’m not a huge fan of dill! Would you recommend another fresh ingredient other than dill?
You can use a bit of parsley or basil
Followed the recipe and it was outstanding! The sauce is amazing! Will definitely make this again!
Thanks so much, Edith!
We loved this dish although 15 minutes at 450 was too long and our halibut was over cooked. Will try again and take it out after 10 to 12 minutes.
Thank you for sharing, Nancy!