One-Pan Baked Halibut Recipe with Vegetables
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
6 servings
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Calories
3115 kcal
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Course
Main Course
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Cuisine
Mediterranean
One-Pan Baked Halibut Recipe with Vegetables
Description
In this recipe, halibut fillets are coated with a lemon and herb sauce made from lemon zest and juice, extra virgin olive oil, minced garlic, dill weed, seasoned salt, black pepper, oregano, and ground coriander. Fresh green beans, cherry tomatoes, and sliced yellow onions are tossed in this same sauce and spread on one side of a baking sheet, with the halibut placed alongside the vegetables.
The dish is baked at a high temperature (425°F) to cook the fish through while softening the vegetables. A final broil step causes the cherry tomatoes to split slightly, concentrating their natural sweetness and adding texture. The combination yields a fresh, bright meal with flaky fish and flavorful, tender vegetables.
Serving the halibut with grain options like barley or bulgur is a good match for soaking up the sauce. The recipe suggests monitoring the fish’s internal temperature for perfect doneness to avoid dryness, and leftovers can be stored in the refrigerator for up to two days, reheated gently to preserve moisture.
Ingredients
For the Sauce:
- lemon zest of 2 lemons
- lemon juice of 2
- 1 cup extra virgin olive oil
- 1 1/2 tablespoon garlic minced
- 2 teaspoon dill weed
- 1 teaspoon seasoned salt more for later
- 1/2 teaspoon black pepper ground
- 1 teaspoon oregano dried
- 1/2 to 3/4 teaspoon ground coriander
For the Fish
- 1 pound Green bean fresh
- 1 pound cherry tomato
- 1 onion sliced into half moons, large, yellow
- 1 1/2 pound halibut slice into 1 1/2-inch pieces, fillet
Instructions
- 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.
Notes
- Cook halibut until about 135°F internally and let rest a few minutes; it will continue cooking while resting to avoid dryness.
- Substitute halibut with other white fish like cod, sea bass, haddock, or red snapper, adjusting cooking time to fillet thickness.
- Serve with barley or bulgur to absorb the sauce from the baked fish and vegetables.
- Store leftovers in airtight containers in the refrigerator for up to 2 days; reheat gently in a skillet with added liquid to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 3115 kcal
% Daily Value*
| Calories | 311.5kcal | 16% |
| Carbohydrates | 11.1g | 4% |
| Protein | 23.6g | 47% |
| Fat | 19.8g | 30% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 13.7g | 69% |
| Cholesterol | 55.6mg | 19% |
| Sodium | 479.2mg | 20% |
| Potassium | 861.4mg | 18% |
| Fiber | 3.2g | 13% |
| Sugar | 5.2g | 10% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 59.8mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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