This baked halibut recipe is a sensory feast! It looks like a rainbow, smells sweet and tastes fresh and light making it perfect for any month.
We love fish at our house. Whether coted in pank bread crumbs and deep fried, or baked like this halibut. Fish is full of those fatty acids and omega-3, and besides tasting good, it’s good for you too!
What is Halibut Fish?
Halibut, also known as white fish, is a large flat fish from the flounder family. They are positively huge, growing up to 9 feet in length.
They live on bottom of the seabed and are prevalent in the Pacific ocean. Halibut is very popular in Hawaii but also as far north as Alaska. Because of their size and preferred swimming location, they are fairly hard to catch and also more expensive than other types of fish.
The meat is thick, white and flaky. Halibut steaks can be 2-3 inches in thickness. It cook much like a baked swordfish.
Ingredients
This recipe is very forgiving and therefore the amounts, even whole ingredients, can be easily omitted or changed. The flavors that really matter are fresh lemon, fresh dill and good white wine. All of these can be found at local grocery stores. Here is the whole list:
- Halibut Fillets– When shopping for fish it should be clear in color, smell like the sea and not be too slimy
- Fresh lemon– You will need fresh lemon juice and zest. Lemon juice gives tart acidity while zest provides a clean and bright lemon flavor.
- Fresh Dill– I highly suggest using fresh dill, but dried is an option. Make sure it has been opened within the last 6 months to get the best flavor.
- Scallions– Also known as green onions, they offer a fresh crunch with mild onion flavor. Chives are a good swap.
- Vegetables– Tomatoes and bell peppers. I like using a variety of bell pepper colors to make it a carnival of color. You can use cherry tomatoes or any that you prefer.
- White wine– Dry white wine works best, sweet will enhance the flavors as well. Cooking wine is also a good option, but has salt, so cut back on seasoning.
- Parmesan cheese– A perfect nutty flavor compliments a delicate dish. Other hard cheese can be used.
- Salt & Pepper
Variations
There are plenty of ways you can make this baked halibut recipe your own. Here are a few suggestions.
- Spice it up – If you like your fish on the spicy side, try adding some crushed red pepper flakes.
- Garlic – Fresh garlic pairs well with just about anything. Try mixing minced garlic or even garlic powder into a little olive oil and basing the fish with it before baking.
- Fish – You can certainly use a different type of fish instead of pacific halibut. Mahi mahi is one of our favorites. The cooking time might be a little different though.
How to Bake Halibut
Baking is easy, but getting the cooking time right is key because you don’t want the fish to dry out. I like using a glass baking dish with high sides because this steams the fish, helping keep moisture in. I even cook for the first portion of time covered. It is the same concept as cooking fish in parchment paper pouches.
Instead of using just water, I steam it in white wine. Of course, water is also an option. The alcohol is cook off, so it is safe for the kiddos. See the recipe card for full instructions.
- Prepare oven and baking dish. Preheat oven and coat a baking dish with cooking spray. A sheet pan won’t work because we need room for the liquid to steam it.
- Rinse the fish and pat dry. Place the fish, flesh side up in the baking dish. Pat dry with a paper towel if need be.
- Season fish with lemon, salt and pepper. Pour the lemon juice over fillets and then season liberally with the salt and pepper, lemon zest and dill.
- Layer veggie mixture onto fish. Layer the scallions, tomatoes and and bell peppers on top of the fish.
- Add wine to baking dish. Pour the white cooking wine in the bottom of the dish (not over the fish).
- Cover and marinate. Cover with aluminum foil and allow to sit for a few minutes before placing in the oven.
- Cook covered. Remove aluminum foil, just barely separate each fillet so they can cook evenly on the sides, place back in over for a few minutes or until fish flakes easily with a fork.
- Garnish and serve. Sprinkle Parmesan cheese over fish and return to oven until melted. Allow to rest for for a few minutes before serving.
Internal Temperature
Don’t be shy to use a digital thermometer. Generally speaking, take it out when the thermometer reaches 120°F. It is best served at a low temperature similar to rare beef. You can cook it longer, but will risk the fish being dry.
What is the milky white substance that comes out? It is not harmful or bad, but simply a protein called albumin. It squeezes out as the proteins cook and tighten. Different fish will have different levels, just like all animals vary in fat and muscle. This tends to happen the longer the fish is cooked. Taking it out at 120°F will be the best step to prevent it.
Fish Substitutes for Halibut
If halibut is too expensive, I have substituted salmon, however salmon has distinctly different taste that can be seen as “fishy”. Other good fish options are anything that has a light taste and a thick, dense fish; NOT mahimahi, tilapia or grouper.
You can even make this with boneless skinless chicken breasts.
What to Serve with Baked Halibut
You can serve this fish recipe with just about anything you’d like to. I like to garnish it with a little parsley (or other fresh herbs,) lemon slices and black pepper first. We like to serve ours with some sort of vegetable.
A nice side salad, asparagus and mashed cauliflower are all great low carb options. You can also do some rice or roasted potatoes for a starch option.
If you’re like me and like a good sauce to serve your fish with, a dijon mustard based sauce like this mustard cream sauce is a great option.
Storage and Freezing
While I don’t suggest cooking the fish ahead of time, you can assemble the dish and keep it chilled until you are ready to bake.
How to Store Baked Halibut
Halibut will stay good in the fridge for up to five days. Reheating fish is best in the oven at 300 degrees for about 10 minutes, but can also be done in the microwave on 50% power for 1-2 minutes, depending on wattage.
Can I Freeze Baked Halibut?
I do not recommend freezing the cooked dish, however raw halibut will stay fresh in the freezer for up to 6 months in an airtight plastic bag and 1 year in a air sealed freezer bag.
More Easy Seafood Recipes
While we love steak, sometimes a good seafood dish is a nice change in pace. Here are a few of our favorites.
Easy Baked Halibut
Ingredients
- 24 ounces halibut fillets , cut into 4 fillets
- cooking Spray
- 2 tablespoons fresh lemon juice
- coarse salt and pepper
- 1/2 teaspoon lemon zest
- 3 tablespoons fresh dill , chopped
- 3 scallions , thinly sliced
- 1/2 cup tomatoes , seeded and chopped
- 1/2 cup red bell pepper , diced
- 1/2 cup yellow bell pepper , diced
- 1/2 cup orange bell pepper or green bell pepper , diced
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese , finely grated
Instructions
- Heat the oven to 400°F and coat a baking dish with cooking spray. Set aside.
- Rinse the fish and pat dry. Place the fish, flesh side up in the baking dish.
- Pour the lemon juice over fillets and then season liberally with the salt and pepper, lemon zest and dill.
- Layer the scallions, tomatoes and and bell peppers on top of the fish. Pour the white cooking wine in the bottom of the dish (not over the fish).
- Cover with aluminum foil and allow to sit for 5 minutes before placing in the oven. Cook covered for 10 minutes. Remove aluminum foil, just barely separate each fillet so they can cook evenly on the sides, place back in over for 5 minutes or until fish flakes easily with a fork.
- Sprinkle Parmesan cheese over fish and return to oven until melted, approximately 2 minutes. Allow to rest for 2-3 minutes before serving.
- Comments make us smile, come back and leave a comment or rating!
Nutrition
A beautiful dish to welcome the summer season with! It’ so refreshing and satisfying.
This halibut is so gorgeous and I loved how light and healthy it was! It was the perfect summer dinner for our family yesterday!
This look so fresh & healthy! Loving all of those bell peppers on top. 🙂
I had not had Halibut for years—this recipe was outstanding, and I loved it. I will be making it more often. The entire family loved it, including the picky children! Great recipe!
This is just the perfect time for this recipe! This recipe is so easy to make and loaded with flavors. I love it.
This is a regular dish in our family, but as Halibut is hard to find here I often use cod or swordfish.
But this week I found halibut so cooked it up.
SOOOO GOOD!
Thank you
Both are great substitutions! I even make this on salmon, which is easy to get nearly anywhere.
We have been trying to eat more seafood and this halibut recipe is going on my list to try this week!
Fabulous! Let us know how you like it!
I’d say..YUM!!
yum…