Looking for a foolproof Recipe for Baked Halibut that’ll make you feel like a gourmet chef without all the fuss? This Mediterranean-inspired dish is a game changer—packed with flavour, keto-friendly, and ready in a flash!
When I first set out to start a food blog back before I ever started even taking any of this *seriously* I always toyed with the idea of having both a food and a travel blog all in one. I have a serious love for both of those things in this world (always have and probably always will…) and so, I thought, why not combine the two in my little corner of the internet?
Well, as it turns out, a food blog is enough work as it is on its own! Ha. While I’m kinda joking (but kinda not…), the travel blog side of things just had to take the back seat. Actually, it ended up taking no seat at all since this little food blog pretty much takes up all of my time. When I’m not travelling, that is-I just don’t have time to write about it!
So, what’s the next best thing? How can I somehow still bring the two loves of my life – food and travel – to you without actually starting a travel blog to talk about all of my adventures?! Bring it to you through my cooking, of course!
This Mediterranean baked halibut transports me (and hopefully you) to the sun-soaked coasts of Greece, where the flavours are fresh, vibrant, and totally unforgettable. The briny kalamata olives, salty capers, sun-dried tomatoes, zesty lemon, and tender artichoke hearts in this dish are like the little culinary getaway on a plate you didn’t know you needed. It’s amazing how a simple recipe can capture the essence of a place and make you feel like you’re there, even if you’re just at your kitchen table.
And for now, until I’m able to start a travel blog (dream big, they say!), I’ll keep bringing those wanderlust vibes right here, through recipes like this one. So, whether you’re dreaming of the a vacation or just craving something that’s as easy as it is delicious, this baked halibut recipe checks off all of the boxes. It’s your ticket to the Mediterranean without ever having to get on a plane and the best part is that it couldn’t be any easier to make!
Are you ready?! Your passport is waiting!
INGREDIENTS FOR MEDITERRANEAN BAKED HALIBUT
Ready to dive into this delicious Mediterranean feast? This baked halibut recipe is packed with bold flavours and super easy to whip up. Here’s what you’ll need to bring a taste of the sun-soaked coast right to your kitchen:
- Halibut Fillets: Halibut is a mild, white fish with a firm texture, making it ideal for baking. It’s low in fat and high in protein, offering a healthy option for a main dish. Its delicate flavour pairs well with the bold Mediterranean ingredients in this recipe for baked halibut. If you don’t have any halibut on hand, you can always use your favourite fish of choice in its place.
- Olive Oil: Adds a rich, fruity flavour and helps to keep the fish moist during baking. Extra virgin olive oil is the highest quality, with a more robust taste and higher nutritional value compared to other olive oils. So, as always, high quality and extra virgin works best in this recipe.
- Lemon (zest and juice): The zest adds a fresh, citrusy aroma and brightens up the dish, while lemon juice provides acidity that balances the flavours and enhances the overall taste of the halibut. Feel free to serve this Mediterranean baked halibut with extra lemon wedges for that extra pop of freshness and flavour.
- Garlic: Adds a savory, aromatic depth to the dish. Minced garlic ensures that its flavour is well-distributed throughout the recipe, infusing the fish and other ingredients with its rich taste. Therefore, fresh minced garlic works best in this recipe. However, if all you have on hand is garlic powder, use about a 1/2 a teaspoon instead of the 3 fresh cloves.
- Kalamata Olives: Dark, Greek olives known for their deep, tangy flavour. They add a briny, slightly fruity taste that complements the halibut and enhances the Mediterranean theme of the dish. Make sure to use pitted kalamata olives for best results – no one wants to be chomping on the pits as they’re trying to eat!
- Sun-Dried Tomatoes: Add a chewy texture and intense, concentrated tomato flavour that pairs beautifully with the other Mediterranean ingredients. Feeling adventurous? Try making your own sun-dried tomatoes from scratch – it’s not as hard as it sounds, I promise!
- Jarred Artichoke Hearts: Tender and have a mildly nutty flavour. Using jarred artichoke hearts is convenient and adds a delicious, slightly tangy element to the dish.
- Onion: Adds a sharp, pungent flavour that softens when cooked. It adds a bit of sweetness and depth to the dish as it caramelizes in the oven. I used white onion in this recipe because that’s what I had on hand. But red onion would probably be more suitable for the Mediterranean vibe and compliment the dish extra well.
- Capers: Pickled flower buds with a tangy, salty flavour. They add a burst of brininess and complexity, enhancing the Mediterranean profile of the dish.
- Dried Oregano: A staple in Mediterranean cuisine, known for its earthy and slightly bitter flavour. It adds a subtle herbaceous note that complements the other ingredients.
- Dried Thyme: Adds a warm, woody flavour with hints of lemon. It pairs well with the halibut and enhances the overall aroma of the dish.
- Crushed Red Pepper Flakes (Chili Flakes): Add a touch of heat to the dish. They’re optional but if you like a bit of spice to balance the other flavours, they’re the perfect addition to this recipe for baked halibut.
- Salt and Pepper: Basic seasonings that enhance the natural flavours of the halibut and other ingredients. Adjust to taste to ensure the dish is well-seasoned.
- Parsley: Adds a fresh, herbal note and a pop of colour to the finished dish. It’s a great garnish that brightens up the presentation and adds a touch of freshness. If you don’t have any fresh parsley on hand, feel free to replace it with another fresh herb of choice. Fresh basil or dill work well here.
HOW TO MAKE THE PERFECT OVEN BAKED HALIBUT (KEY TIPS)
You can find full instructions for how to make this healthy halibut recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose fresh, good quality halibut. Select firm, fresh halibut fillets with a clean, ocean-like smell. Fresh fish will have a milder flavour and better texture. SIDE NOTE: I’m SO super lucky (I know!) to have reaped the rewards of my boyfriend’s first ever big fishing trip. The halibut you see in the photos is fresh and wild caught in the waters of BC. And honestly, I wouldn’t have it any other way! Freshness truly makes a difference in this recipe for baked halibut.
- Before beginning, gently pat the fish fillets dry with paper towels. This helps the seasoning stick better and ensures a crispier texture.
- Don’t over-marinate your fish. Marinate the halibut for no more than 10 minutes. Over-marinating and the acidity in the marinade can break down the fish too much and affect its texture.
- Preheat your oven. Make sure your oven is fully preheated to 400°F (200°C) before placing the halibut inside. This ensures even cooking and helps achieve a nicely browned top.
- Use a lightly greased baking dish. To prevent sticking and make cleanup easier, lightly grease your baking dish or line it with parchment paper before cooking.
- Arrange ingredients evenly. Spread the olives, artichoke hearts, and other ingredients evenly around the fish. This helps ensure that all the flavours are well distributed and each bite is packed with taste.
- Check for doneness early. Halibut cooks quickly, so start checking for doneness at around 10 minutes (depending how thick your fillets are). The fish should be opaque and flake easily with a fork. Overcooking can make the fish dry and taste rubbery.
- Let it rest. After baking, let the halibut rest for a few minutes before serving. This helps the juices redistribute and keeps the fish moist.
- Garnish with fresh herbs. Adding freshly chopped parsley or another herb (such as basil or dill) right before serving brightens up the dish and adds a burst of freshness.
FREQUENTLY ASKED QUESTIONS
It’s not necessary to rinse halibut before cooking. In fact, rinsing fish can sometimes lead to a loss of flavour and can spread any bacteria present. Instead, it’s best to gently pat the fish dry with paper towels. This step helps remove excess moisture and ensures that seasonings adhere better. Drying the fish also promotes a crispier texture when baked. After patting dry, you can then proceed to season and cook the halibut as desired.
Yes, salting halibut before cooking is a good practice, both for this recipe and in general. Salting the fish before cooking helps to enhance its natural flavours and improve its texture. The salt draws out excess moisture, which helps the fish develop a better texture when cooked and allows the seasoning to penetrate more effectively.
For this Mediterranean baked halibut recipe, salting before cooking will help the fish absorb the flavours of the marinade and seasonings better. Just be sure to pat the fish dry after salting to remove any excess moisture, and then proceed with your seasoning and baking. This step is crucial for achieving a flavourful, well-seasoned dish with a pleasing texture.
To cook halibut so it’s tender and not tough, it’s essential to avoid overcooking it. Halibut is a lean fish, and cooking it just until it’s opaque and flakes easily with a fork ensures it remains moist and tender.
Start by preheating your oven to 400°F (200°C) and bake the fish for about 10-20 minutes, depending on the thickness of the fillets. Using a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) can help you avoid overcooking. Additionally, gently patting the fish dry before cooking and applying a light coating of oil or butter can help lock in moisture and enhance the texture.
Halibut should be baked at 400°F (200°C) for optimal results. This temperature is perfect for cooking the fish evenly while allowing it to develop a light, golden crust. Baking at 400°F ensures that the halibut remains tender and flaky inside, while achieving a slightly crispy exterior. Keep an eye on it as it cooks, as halibut can become dry and taste rubbery if overcooked. Aiming for an internal temperature of 130-135°F (54-57°C) will help you achieve perfectly cooked halibut every time. When done, your halibut fillets should easily flake with a fork.
Cooked halibut typically lasts about 3 to 4 days in the refrigerator when stored properly. To keep it fresh, make sure to store the fish in an airtight container or tightly wrapped with plastic wrap or aluminum foil.
To reheat leftover halibut and keep it moist and tender, preheat your oven to 275°F (135°C). Place the halibut on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat the fish for about 10-15 minutes, or until warmed through. This gentle reheating method helps preserve the texture of the fish without making it tough.
If you’re in a hurry, you can use a microwave, but be sure to cover the fish with a microwave-safe lid or wrap to maintain moisture, and heat it on medium power in short intervals to avoid overcooking.
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MEDITERRANEAN BAKED HALIBUT
Ingredients
- 4 Halibut Fillets (about 6 oz. each)
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon zested and juiced
- 3 Garlic Cloves minced
- 1/2 cups Kalamata Olives pitted
- 1/2 cup Sun-Dried Tomatoes chopped
- 1/4 cup Jarred Artichoke Hearts quartered
- 1/4 cup Red or White Onion thinly sliced
- 1 tbsp Capers drained
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 tsp Crushed Red Pepper Flakes (optional, for a little kick)
- Salt and Pepper to taste
- Fresh Parsley chopped (optional, for garnish)
- Lemon Wedges (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, crushed red pepper flakes, salt, and pepper.
- Pat the fish dry on both sides with clean paper towel to absorb any excess moisture.
- Place the halibut fillets in a shallow dish. Pour half of the marinade over the fish, ensuring each fillet is evenly coated. Let the halibut marinate for about 10 minutes at room temperature.
- Arrange the marinated halibut fillets in the prepared baking dish. Scatter the kalamata olives, artichoke hearts, sun-dried tomatoes, onions, and capers around the fish. Drizzle the remaining marinade over the top.
- Bake for 10-20 minutes, or until the halibut is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Remove from the oven and sprinkle with fresh parsley. Serve the halibut with the flavorful olive and artichoke mixture on top and extra lemon wedges, if desired.
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