Ingredient & Substitution Notes
Here I explain the best ingredients for oven baked halibut, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Halibut Fillets – Find fresh halibut at the seafood counter, in the freezer aisle at the grocery store, or even get high-quality wild Pacific halibut online. You can also use the same recipe for other types of white fish, such as flounder or cod. Olive Oil – Used to help seasonings stick to the white flesh of the fish and to add flavor. I recommend a good quality extra virgin olive oil, but any cooking oil or even melted butter will also work. Fresh Herbs – Dill, parsley, and chives. Spices – Paprika, sea salt, and black pepper. Lemon – Use a fresh fruit, since this recipe for baked halibut calls for both lemon juice and lemon zest. Garlic – Mince fresh garlic cloves for best flavor, or use jarred minced garlic for convenience. You can also substitute 1/2 teaspoon garlic powder in place of the 2 cloves of garlic this recipe needs, but the flavor is better with fresh garlic.
How To Bake Halibut In The Oven
This section shows how to make baked halibut, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Use your favorite herbs in place of the ones in the recipe, or swap spices with lemon pepper seasoning, spicy Cajun seasoning mix, or Caribbean jerk seasoning Alternatively, try Dijon mustard or honey (regular or sugar-free honey substitute) brushed onto the fish.
How Long To Bake Halibut?
Baking halibut in the oven takes 8-15 minutes, depending on thickness of the fish. The best way to tell it’s done is to check the internal temperature for your desired level of doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium (recommended), or 140 degrees F (60 degrees C) for well done. I recommend medium for the most tender, moist, and flaky fish. If you don’t have a thermometer, you can check that the fish flakes easily with a fork, but is still moist and tender inside.
Storage Instructions
Store: Halibut recipes baked fresh taste the best, but you can store leftovers covered in the fridge for 2-3 days. Reheat: Wrap fish in foil and reheat on a sheet pan in a 275 degree F oven until warmed through.. Freeze: Wrap simple baked halibut tightly and store in an airtight container for 3-5 months. Thaw overnight before reheating.
What To Serve With Baked Halibut Recipes
The savory flavor of halibut baked pairs with so many dishes! Try it with these sides. If you try this halibut recipe baked, follow these tips for delicious results.
Leave skin on if you can. If your halibut has skin on, you can leave it on! It helps the fish keep its shape and actually adds flavor, even if you don’t eat the skin afterward. (But don’t worry if your halibut doesn’t have skin. This recipe still works great without it — I tested both ways.) Pat the fish dry. Doing this step before seasoning helps keep the fish from getting mushy. Don’t overcook. Cooking fish to medium temperature keeps it more tender, moist, and flaky. Avoid overcooking, as this fish is lean and can dry out quickly. Use a meat thermometer. This one helps you find the cooked temperature of your fish fast, so it won’t get overdone.
Easy veggies – Try this dish with roasted broccoli and cauliflower, sauteed asparagus, or air fried brussels sprouts. Simple salads – Plate this fish with cucumber tomato avocado salad, fresh spring mix salad, or baby kale avocado salad. Or, make it classy with a French carrot salad. Starches – Serve with potatoes or rice, or try swaps like roasted rutabaga, cauliflower rice, or zucchini noodles.
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