This easy Baked Halibut will leave you feeling happy, full, and satisfied! Grainy mustard, fresh rosemary, lemon, and olives add big, bold flavors, while a light salad with shiitakes rounds out this 15-minute meal.
Some recipes come with long backstories. This baked halibut recipe comes with a simple one—I had rosemary in my fridge and halibut in my freezer and I knew I could combine the two to make a fabulous dinner!
If you’ve had halibut before, you know it has a mild flavor, which means it’s ideal for pairing with more assertive ingredients. Rosemary fits the bill here, as does mustard, fresh lemon, and olives. The result is baked halibut that’s zippy and delicious, with a bit of Mediterranean flair.
This is the kind of meal that’s perfect for when you’re resetting after a weekend (or week… or entire holiday season) of overdoing it. Greens, lean protein; no grains, no heavy carbohydrates, no starches. Just simple, wholesome ingredients with lots of flavor!
Why You’ll Love This Baked Halibut Recipe
Here’s what makes this baked halibut a standout:
- Satisfying but not heavy. Protein and greens make for a satisfying meal, without being overly heavy. This is not a dinner that will make you feel weighed down!
- Perfect flavor combination. The rosemary, mustard, lemon, and olives are an unexpectedly delicious combination of flavors that livens up this baked halibut.
- Quick and easy. This dish comes together in just 15 minutes, making it a perfect weeknight meal!
What You’ll Need
Here are all of the ingredients you’ll need when making this baked halibut. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
For the Fish:
- Halibut fillets – I remove the skin.
- Coarse grain mustard – AKA the kind with whole mustard seeds in it.
- Rosemary – Use fresh rosemary, not dried. Fresh is much more fragrant.
- Sliced black olives – Any kind you like!
- Salt & pepper
For the Salad:
- Green onions
- Shiitake mushrooms – Pull off the tough stems, then slice the caps.
- Fresh mixed greens – A spring mix or any other variety.
- Olive oil
Can I Use a Fish Other Than Halibut?
This recipe is versatile and can be made with any type of white fish, such as cod, tilapia, sole, or flounder. Just make sure to adjust the cooking time according to the thickness of the fish fillets.
How to Make Baked Halibut
You’re 15 minutes away from a fresh and flavorful dinner! Here’s what you’ll need to do.
- Prepare. Preheat your oven to 400ºF. Pat the fish dry and place it in a baking dish.
- Season. Coat the top of the fish with the mustard. Arrange the lemon slices on top and squeeze the extra juice over the fillets. Scatter the olives over the fish and place the rosemary on top. Sprinkle with salt and pepper.
- Bake. Place the baking dish in the oven and bake the halibut for 10 to 12 minutes, or until the fish flakes easily.
- Cook the mushrooms. While the fish is cooking, sauté the shiitakes in the oil.
- Assemble the salad. Place the greens on a serving platter with the scallions and mushrooms.
- Finish. When the fish is cooked, let it cool for a few minutes, then place it on the salad. Drizzle with balsamic vinegar and a little olive oil before serving.
Tips for Success
Follow these additional tips for perfect baked halibut:
- Check for doneness. Don’t assume the fish is done because 12 minutes has passed! The fish is done when it flakes easily with a fork.
- Adjust cooking time based on thickness. Ovens vary and the thickness of the fillet can affect cooking time too. A thinner fillet will need less time, while thicker can take longer to bake.
- Don't overcook the fish. Halibut can become dry and tough if overcooked, so make sure to keep an eye on it.
For a heartier dinner, you can serve the baked halibut over garlic herb mushroom quinoa or roasted vegetable quinoa salad. You can also swap out the rosemary for another herb like thyme or oregano, both of which work well with the Mediterranean flavors in this recipe.
How to Store Leftovers
Leftover baked halibut can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat the halibut in the microwave without the salad.
Can I Freeze This Recipe?
You can freeze the baked halibut for up to 3 months, but not the salad. To reheat, thaw overnight in the refrigerator and then heat in the microwave until warmed through.
More Seafood Recipes
- Honey Glazed Salmon
- Blackened Fish Tacos
- Shrimp & Vegetable Quinoa Fried Rice
- Pan-Seared Crispy Fish Tacos
for the fish:
- 2 filets of halibut (or other cold water, white fish)
- 1 tbsp coarse grain mustard
- 1 sprig of rosemary
- 1 lemon , thinly sliced
- 1/4 cup sliced black olives
- Salt & pepper to taste
for our salad:
- 4 green onions , thinly sliced
- 5-6 large shitake mushrooms
- 2 cups fresh mixed greens
- Olive oil For sauteing
- Preheat your oven to 400 degrees F.
- Prep your fish by patting it dry with a paper towel and place it in a baking dish. Coat the top of the fish with the mustard, top with the lemon slices (I used three per filet) and squeeze the extra juice over the filets. Spread the olives over the fish and place the rosemary on top. Sprinkle with salt and pepper and baked for 10 – 12 minutes, until the fish flakes easily.
- While the fish is cooking, simply saute your mushrooms and place them, along with the scallions over a bed of mixed greens.
- When the fish is cooked, let it cool for a few minutes, then place it on your salad. Drizzle with balsamic vinegar and a little olive oil and enjoy!