This delicious Baked Halibut recipe is simple and quick to make. It is the perfect healthy weeknight dinner. Serve with your favorite rice or couscous!
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🌟Why You'll Love this Recipe
- Healthy. Halibut is a lean fish full of magnesium and omega-3 fatty acids. Paired with cherry tomatoes and asparagus, it's a great option for a healthy meal.
- Easy and quick. This recipe requires minimal prep work and is done in under 30 minutes! Try my easy cod with panko crust next!
- Flavorful. You only need simple ingredients for this easy recipe but it's full of lots of great flavor.
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 flavor.
It's a great alternative to other types of fish and can be cooked in many different ways.
🥘Ingredients and Substitutions
- Halibut- look for fresh halibut steaks, previously frozen or still frozen. I typically buy Alaskan or Pacific halibut.
- Tomatoes- you will need cherry or grape tomatoes. I used a medley of different colors but any color will be great.
- Asparagus- 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.
- Olive oil- I prefer to use extra virgin olive oil for a slightly healthier dish but I am not opposed to using melted butter.
See the recipe card below for quantities and remaining ingredients.
🔪Instructions
- Preheat the oven to 400 degrees. After cutting the halibut into filets, use a paper towel to pat it dry.
- Assemble the dish by adding 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, minced garlic, salt and black pepper. 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!
💭Recipe FAQs
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.
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 and not pink.
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.
If you are not a fan of halibut, this recipe works great with haddock, mahi mahi, sea bass or any flaky white fish.
👩🏻🍳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.
- 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.
🥗Serving
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 it can be served as is but this is the perfect recipe to serve with my Lemon Pearl Couscous. A simple side salad and a cold glass of white wine or a raspberry margarita is the perfect way to round out this dish!
If you want to skip cooking the tomatoes, serve my Marinated Marinated Tomato Salad or Orzo Pesto Salad on the side.
Serve Cherry Galette, Blueberry Curd Tart or Strawberry Bundt Cake for dessert.
More Fish Recipes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Baked Halibut with Tomatoes
Equipment
- Garlic press
Ingredients
- 1-1.5 pounds Alaskan halibut, cut into filets
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, cut in half
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ large lemon, juiced
- 1 teaspoon fresh dill, chopped
- 1 bunch of asparagus, ends trimmed
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!
Video
Notes
- 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.
- 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.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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 🙂