Name: Baked Halibut Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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; 1/2 teaspoon black pepper; 1/2 large lemon (juiced); 1 teaspoon fresh dill (chopped)

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.

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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

A white plate filled with rice, halibut and asparagus topped with tomatoes and a lemon wedge.

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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!

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

Uncooked halibut, asparagus and tomatoes in a pan garnished with fresh dill.

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.

A large pan filled with asparagus, cherry tomatoes and white fish next to a glass of wine on a black surface.

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.

Two plates with servings of white rice, halibut, cherry tomatoes and asparagus next to glasses of white wine.

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.

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Comments

4.59 from 17 votes (11 ratings without comment)