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 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.
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
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!
*This post first appeared on The Mediterranean Dish in 2019 and has recently been updated with new information and media of readers' benefit.
This was easy and delicious, and hard to mess this up!! I didn't have all of the ingredients so used lemon + dill spice instead of fresh lemon, and I used cauliflower, romanesco and broccoli as the veggies and it came out great and flavorful. Thank you!
I have done it so many times is delicious and super
I made this meal last night,it was absolutely wonderful. Don’t change a thing yummmmm!!!
Thanks, Roy! So glad you enjoyed it!
Hi! The nutrition information isn’t adding up. If you use 1 cup of extra Virginia olive oil for six people, one serving of olive oil has 320 calories. Add in 4oz of halibut and then one serving of just halibut and olive oil is around 500 calories.
Hi, Sarah. Thanks for the feedback. We'll take another look here. Please note, though, that the nutritional information we provide is just a best estimate using a basic nutritional calculator.
I would to make this dish but all of that olive oil is scaring me. It seems like so much.
Hi, Brenda. You can reduce the amount a bit here, if you prefer
Can I let the fish marinate in the sauce for a half hour? Will it change the taste at all? Thanks!
I am a Nutrition Coach and I share this recipe with my clients! It's so delicious and easy. One of my client's picky 3rd grader loved it too.
Wonderful! Thank you so much, Kerry Ann!
You say 450 and then 425 in the recipe.
Thanks for the heads up, David! We'll update it.
Have you ever tried this recipe with salmon or steelhead trout?
Hi, Cristina. I have not, but I'm sure either would be delish!!
I did try it with salmon and it was absolutely delicious! By far my favorite recipe!!!
Awesome! Thanks for sharing, Cristina!
I really enjoyed the flavors and ease of preparation.
It turned out delicious. Fish was perfectly cooked and flaky. I used asparagus instead of green beans. My husband loves shrimp and not whitefish so I added shrimp for him and halibut for the rest of us. I liked how I could change the veggies and still have it come out perfect.
Thank you for another excellent recipe.
This was delicious; super easy! Had to use red potatoes and carrots plus shallots as that’s what was
on hand for vegetables.; omitted the dill since we didn’t have any but it was still super tasty! Looking forward to trying other vegetables. Thanks for a wonderful recipe.
So glad you enjoyed it, Jane!
I didn’t see the amounts of spices etc, what is seasoned salt? I’m not one that can just know how much of each?
Hi, Dianne! If you click the "To Recipe" button under the recipe title, you'll be taken to a recipe card with all of the exact measurements needed. Seasoned Salt is just a seasoning + salt blend... you can use something like a Lawry's Seasoned salt--> https://www.amazon.com/Lawrys-Seasoned-Salt-16-oz/dp/B000VA5XEW?ref_=ast_sto_dp&th=1&psc=1
Made this for dinner tonight.... trying to eat more fish. IT WAS FABULOUS!!! Even my husband who is not a big fan of trying new things, said it was the "Best" recipe I have made. That says alot
Awesome!!! Thanks, Gail!
I was surfing (no pun intended) for a halibut recipe. I have never cooked this fish before, nor am I a fan of lemon on my food. However, I have never been so pleased with a fish recipe. This is so delicious and I am thrilled to have some leftovers for tomorrow. Thank you for this wonderfully flavored and easy recipe. I will be trying this with other fish very soon! If anyone is hesitant to try this - don't be!
Yay! Thanks, Cindy!
This recipe was excellent. I reduced the oil and replaced it with chicken broth. It is full of flavor I will make it again
This is the first time I failed at one of your recipes, most are excellent! Green beans were not done and halibut was over cooked. The flavor was amazing though.
PS. I am 60 and am a seasoned cooked, cooking from scratch daily and my ovens are Wolf brand. No idea how this recipe failed me. I order my fish from Alaska, the quality of fish wasn’t the problem.
Glad to read this !
When i read the recipe I was thinking i would cook the beans and tomatoes a bit first . I was concerned that what happened to you would be the result .
I made this last night and it was absolutely wonderful! Perfect balance of flavors. I can't wait to try other dishes.
Thank you so much, Emily!
This is by far one of the BEST recipes I've ever made, it is absolutely delicious! I've made it several times now, using halibut, seabass and cod. Instead of green beans I put in some broccoli or cauliflower, so good!
Thank you so much, Cristina!!
I do not see the VIDEO that is referred to in this recipe. I looked everywhere for it.
Hi, Bert! It may be the browser you are using. Sometimes, if pop-ups are not allowed, our videos don't show up. You can try switching to a different browser, or maybe adjusting some settings in your current one to allow pop-ups. Hope that helps!
Can I use other fish instead of halibut?
Made this for the first time last night for my 16 year old and me. We both loved it. This is so easy, so fast and sooo delicious. I also subbed asparagus for the green beans. Oddly enough my lemons had already the zest taken off of them and I did not have any more so I subbed orange zest. It was a wonderful addition to the citrus marinade. My son said he will be making this for himself again, if I do not make it again soon. No worries there.. This will become a regular weekday meal. Also special enough for guests.
Awesome!! Thank you Diana!