This delicious Baked Halibut recipe is the perfect simple weeknight dinner. It's flaky, buttery and done in just 30 minutes. Serve with rice, couscous or potatoes.
Oh my! My grandfather was a fisherman, so I’ve been eating fish for 60 years! Now I have a better recipe for my halibut!
- Lynn
I love a simple and quick recipe just as much as everyone else. This recipe requires minimal prep work and is done in under 30 minutes! It's packed with flavor and uses simple ingredients. Try my easy cod with panko crust next!
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What is halibut?
Halibut is a species of flat fish found in the Pacific Ocean and Atlantic Ocean. It has a firm texture and a delicious mild sweet flavor.
It's a great alternative to other types of white fish and can be cooked in many different ways.
Ingredients
- Halibut. Look for fresh halibut steaks, previously frozen or still frozen. I typically buy Alaskan or Pacific halibut.
- Tomatoes. Use cherry or grape tomatoes. I used a medley of different colors but any color will be great.
- Olive oil. I prefer to use extra virgin olive oil but am not opposed to using melted butter.
See the recipe card below for quantities and remaining ingredients.
Substitutions and Variations
Use a different type of fish. Any mild-flavored sturdy fish such as haddock, flounder, cod, mahi mahi or sea bass will also work in this recipe. You can even make it with salmon. Or try my Mediterranean salmon.
I think this fish pairs great with asparagus and you can cook everything together in one pan. Zucchini or broccoli would also be a good alternative but the broccoli will probably require more time to cook so keep this in mind.
Instructions
Step 1: Preheat the oven to 400 degrees. After cutting the halibut into filets, use a paper towel to pat it dry. Add the asparagus to the pan. Next, place halibut in the pan and add the tomatoes on top of the fish. Season everything with olive oil, garlic, salt and pepper.
Step 2: Squeeze the lemon juice on top and sprinkle the fish with fresh dill. Bake for 15 minutes then broil on high for 3 minutes. Serve and enjoy!
Common Questions
How do you know when halibut is done?
The best way to tell if your fish is done is by sticking a fork in the thickest part of the filet. If the fish flakes easily, it is done cooking.
What temperature should halibut be baked to?
For a firm but flaky piece of halibut, you want to aim for the fish to be between 130-135 degrees F. The center of the halibut should be opaque.
Where can I buy halibut?
Halibut can be found in most major grocery stores and seafood markets in North America, especially if you live on a coast. If you can't find it in-store, you can order online through a seafood or fish market. The peak season for halibut is March-October.
Sarah's Top Tips
- Buy fresh. When you are buying your halibut fillets, opt for firmer pieces that smell like the ocean. Look for white flesh and avoid if there is discoloration.
- Check the fish fillets for bones and remove them before cooking.
- Avoid overcooking. For best results, it's recommended to slightly undercook halibut as it can dry out very easily.
- Pre-cook the asparagus for about 5 minutes if you prefer it more well done.
How to Serve Baked Halibut
I recommend serving the fish immediately after cooking with some extra lemon wedges on the side and a sprinkle of more fresh herbs. This recipe already includes asparagus and tomatoes and can be served as is but this is the perfect recipe to serve with my Lemon Pearl Couscous.
If you want to skip cooking the tomatoes, serve my Marinated Tomato Salad or Orzo Pesto Salad on the side.
Storage and Reheating
If you have leftovers, they can be stored in an airtight container in the fridge for about 2 days. Reheat in the microwave for 1-2 minutes.
More Fish Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Baked Halibut Recipe
See the full post for extra tips and photos
Ingredients
- 1-1.5 pounds Alaskan halibut, cut into filets
- 1 bunch of asparagus, ends trimmed
- 2 cups cherry tomatoes, cut in half
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ large lemon, juiced
- 1 teaspoon fresh dill, chopped
Instructions
- Preheat the oven to 400 degrees F. Use paper towels to pat dry the halibut.
- In a large oven-safe skillet or baking dish, add the trimmed asparagus. Top with the halibut filets and cherry tomatoes.
- Season everything with extra virgin olive oil, minced garlic, salt and pepper. Squeeze lemon juice on top and sprinkle the fish with fresh dill.
- Bake for 15 minutes then set the oven to broil and broil on high for 3 minutes.
- Remove the pan from the oven and serve with rice or couscous. Enjoy!
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Sarah's Tips
- Buy fresh. When you are buying your halibut fillets, opt for firmer pieces that smell like the ocean. Look for white flesh and avoid if there is discoloration.
- Check the fish fillets for bones and remove them before cooking.
- Avoid overcooking. For best results, it's recommended to slightly undercook halibut as it can dry out very easily.
- Pre-cook the asparagus for about 5 minutes if you prefer it more well done.
- If you have leftovers, they can be stored in an airtight container in the fridge for about 2 days. Reheat in the microwave for 1-2 minutes.
KITCHEN TOOLS NEEDED
- Garlic press
Kathy Craig says
Delicious! Easy and extremely flavorful!
Sarah Hill says
Hi Kathy, happy to hear you enjoyed the recipe!
KV says
Clever juxtaposition of simple, nutritious and flavorful ingredients. Also easy to make. Quite an achievement.
Sarah Hill says
Thank you, glad you enjoyed it!
tammy says
When is the garlic added?
Sarah Holt says
Hi Tammy, thanks so much for catching this mistake! I just fixed it. The garlic is added with the olive oil, salt and pepper. Let me know if you have any more questions 🙂
Dineen says
Great recipe - light, delicious and easy to make. Will definitely have this again!
Sarah Holt says
Hi Dineen, very happy you enjoyed it and will make it again!
Lynn says
Oh my! My grandfather was a fisherman, so I’ve been eating fish for 60 years! Now I have a better recipe for my halibut!
Sarah Holt says
Hi Lynn, this comment makes me so happy 🙂 glad it was enjoyed by a fellow seafood lover!!
Ben Weaver says
Absolutely fantastic. Light, fresh and delicious. I’ll definitely do this one again.
Sarah Holt says
Hi Ben, so happy you enjoyed it!!
Michael Grossman says
Excellent halibut recipe and easy to prepare. I would double the preparation and total time it takes to put it on your plates. The cooking time however is spot on. I cooked it an extra few minutes and the halibut was a bit dry. The filet I bought from our local fishmonger was not skinned so I skinned it before I cooked it. Next time I will ask him to skin the halibut. Thanks for a wonderful and very easy to prepare halibut recipe.
Sarah Holt says
Hi Michael, thanks for the great review. I am really happy you enjoyed it! I will adjust the prep time, appreciate the feedback 🙂