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.
Very tasty and easy one pan dinner - I swap out asparagus for beans on occasion.
Great idea! Thanks, Sheri!
Tried this and it was delicious!
Thanks for the great recipe! I have made versions of this many times. Today I have Basa on hand… I am sure it will be as awesome as the halibut. One question… your notes say bake at 450 and the recipe says 425. I have used 450 with success. Which is the preferred temperature? Your recipes have changed our lives. Thanks again!
Either of those temps are fine to use, Tess. There's not a huge difference there. If 450 works for you, then I would just stick with it :).
This is the first time I looked at your recipes. I looked at the recipe for the halibut an veggies, and saw 1x, 2x,3 x. I thought the 1x meant it’s a recipe for one person! I don’t think I could eat 1.5 pounds of halibut. Please advise!
Hi, Jamie. 1x just means 1 batch of the recipe. 2x = recipe doubled, 3x = recipe tripled. So sorry for the confusion there.
I love every single recipe of yours! Can you tell me what you mean by seasoned salt? Im sure its not Lawreys! lol
Hi, Lisa. Yes, Lawrey's is what we typically use, but you can always make your own, if you prefer.
OMG, what a stunning recipe. Come out top dollar. Used Cod as no Halibut, but who cares. This will e cooked again
So good!! The entire family loved it.
Delicious. Recipe pretty much perfect for us except used a little less olive oil as others stated.
My daughter pronounced this the best birthday dinner ever and she has celebrated 35 of them. I used 3/4 cup olive oil and used extra sauce over the fish, veggies and wild rice.
Delicious with red potatoes, mushrooms, shallots, tomatoes and zucchini. So why did I not award this 5 stars? Because it takes at least twice the time the recipe states. Unless one has a sous chef to prep the lemons, garlic and veggies, this dish takes a lot longer than 20 minutes. .Because it was a big hit, I will probably make it again.
Agree with Steph. I should know by now that the times always given (any and all websites) must assume that we all have a sous chef who started working an hour ago, and walked into our kitchens to cook with mise en place and a preheated oven.
Otherwise, outstanding recipe!
Can you make it with frozen fish?
Absolutely! Just be sure to thaw first.
what exactly is "seasoned salt"?
Hi, Drew. Seasoned Salt is just a seasoning + salt blend... you can use something like a Lawry's Seasoned salt.
I can't count the number of times I have made this recipe. I have also made it for people recovering from surgery. Every person raved about it. I also added pre cooked small potatoes. A delicious one pan dinner.
This was very good, but I used MUCH less olive oil, more like 3-4 tbsp. Use a really good olive oil for this one, just less. I added red potatoes and shallots instead of the onion. Cut the potatoes into quarters as well as the shallots, drizzled a little of the sauce and pre-cooked them for 10 mins before adding the rest of the ingredients (the potatoes were little ones). Then proceeded as noted in the recipe. I also used fresh dill. Coriander is great here, nice citrus back note.
Thanks for sharing, Andrea!
Easy and delicious. Thank you.
So glad you enjoyed it, Marcia!
I don’t know how I found you but I am so glad I did! Love your recipes and can’t wait for your cookbook!
Thanks so much, Lori!
The sauce in this is so good! I've made it with both halibut and cod.... great either way!
Love, love, love this dish! I usually make it on the grill in summer so I don’t heat up the house. Definitely one of my family’s favorite dish.
This was amazing! Didn't have green beans and substituted cumin for coriander but this recipe still turned out awesome. Will definitely be making again. Served with Quinoa and brown rice which soaked up the sauce beautifully.
Yum! Thanks for sharing!
Excellent and easy recipe. Am planning to make again. I did not have tomato or fresh lemons and it was still great. I will definitely want them next time to round out the flavor. Then it will be just about perfect.
You say Seasoned Salt is that different than regular table Salt?
Hi, Michelle. It is. Seasoned Salt is just a seasoning + salt blend... you can use something like a Lawry's Seasoned salt.
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!
Thanks for the tip about the sauce, Valerie! 🙂