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- Why You’ll Love This Baked Halibut Recipe
- Ingredient & Substitution Notes
- How To Bake Halibut In The Oven
- How Long To Bake Halibut?
- Tips For The Best Baked Halibut
- Storage Instructions
- What To Serve With Baked Halibut Recipes
- More Easy Baked Fish Recipes
- Recommended Tools
- Baked Halibut (Tender & Flaky In 20 Minutes!)
With my easy method, you can make the best baked halibut recipes that turn out flaky and flavorful every time! This easy dish is similar to my pan seared halibut (my most popular fish recipe, which also comes with a luxurious lemon butter sauce), but uses the hands-off power of your oven. And, unlike grilled halibut, you can make it any time of the year. Once you learn how to bake halibut with lots of fresh herbs and seasonings, you’ll want to make it a regular in your dinner rotation.
Why You’ll Love This Baked Halibut Recipe
- Fresh lemon and herb taste
- Tender, flaky white fish
- Uses basic seasonings and easy-to-find herbs
- Done in only (about) 20 minutes, including prep time
- Naturally gluten-free and low carb
- Rich in nutrients like niacin, selenium, and omega-3 fatty acids
- Easy enough for a weeknight dinners, but perfect for entertaining and special occasions as well
Ingredient & Substitution Notes
This section explains how to choose 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.
VARIATIONS: Swap the flavors if you like!
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 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.
- Prep seasonings. In a small bowl, whisk together olive oil, herbs, paprika lemon juice and zest, and garlic.
- Dry. Pat fish dry with a paper towel.
- Brush. Place fish in a baking dish and brush on both sides with the oil mixture. Season with salt and pepper.
- Bake halibut in oven. Bake to desired doneness, or when fish flakes easily with a fork. If desired, garnish with more fresh herbs and lemon slices or wedges.
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.
Tips For The Best Baked Halibut
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.
- 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.
- 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.
More Easy Baked Fish Recipes
Make dinner in a flash with more easy baked fish recipes! These come together so quickly and easily.
- Lemon Zester – Gets just the zest, and no bitter pith! I’ve tried several brands and this one is the least effort to use.
- Baking Dish – This is the one pictured above. It goes beautifully from oven to table and will last for years.
- Instant Read Thermometer – Prevents your baked halibut fillet from overcooking.
Baked Halibut (Tender & Flaky In 20 Minutes!)
Learn how to bake halibut that's tender, flaky, and super fast! This easy baked halibut recipe has lots of flavor, yet simple ingredients.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C).
In a small bowl, whisk together olive oil, dill, parsley, chives, paprika, lemon juice, lemon zest, and garlic.
Arrange the halibut fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
Brush the fish on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. (You can also mix the salt and pepper into the olive oil mixture before brushing, but they disperse more evenly if you sprinkle separately.)
Bake for 8-15 minutes (depending on thickness), until the halibut internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 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.
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Serving size: 1 baked halibut fillet
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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