One of my most popular recipes, this Mediterranean Halibut is simple to make and will give you rave reviews from your family! Fresh halibut is topped with a light mediterranean-flavored sauce and baked for 15 minutes for the perfect easy dinner.
This halibut recipe has been a favorite for years, getting rave reviews from Pinterest and cookbook readers. I had to update it with better tips for you all. It’s a weeknight staple in our house!
Not only is this recipe delicious, but you’ll love it because:
- It’s ready in under 20 minutes.
- It’s easy to make with minimal hands on time and ingredients.
- There’s no clean up!!
- It’s gluten free, dairy free, and migraine diet friendly. It would also fit a Whole 30 and paleo diet.
Fresh Halibut - I use wild caught halibut, but it can be pricey. If you don't want to spend the money on halibut, wild caught cod is a less expensive substitute. The sauce can really work well on a few different types of fish. Previously frozen halibut is ok, just make sure it’s fully defrosted and dry. I portion out about 6-8oz a person, so 1 ¾-2 pounds for 4 people.
Sun-dried Tomatoes - If you can buy these dehydrated in bulk (not in olive oil), I think the flavor is so much better. However any sun-dried tomato in olive oil will work. You can also make your own sun-dried tomatoes. Hate tomatoes? Just omit this from the recipe (although it will change the flavor profile).
Fresh Basil - I prefer to use fresh basil for this recipe just because a stronger basil flavor here works well with the tomatoes. However, dried will work in a pinch.
Dried Oregano - Fresh is certainly fine for this recipe if you have it, but dried works well here.
How to Bake Halibut
This is one of the easiest and most flavorful baked halibut recipes you will ever make.
- Preheat the oven to 400 degrees F. Start by patting the halibut dry, place it on a baking sheet covered with parchment or foil for easy clean up, and season it with olive oil, salt and pepper. Meanwhile mix together the sauce ingredients.
- Spoon the mediterranean sauce over the halibut filets, spreading evenly to coat the entire top.
- Bake for 15 minutes or until the fish is cooked through.
- Serve warm.
- You can leave out the sun-dried tomatoes, however I would recommend adding a little more basil and oregano for flavor depth. It will change the flavor profile, but still is a great recipe.
- For an egg sensitivity, I recommend making my vegan mayo.
- I do not recommend replacing the mayo in this recipe, but even if you’re not a huge mayonnaise fan, it doesn’t seem overpowering for this recipe. Try it at least once as written. It’s definitely a fan favorite.
- If halibut is too expensive, I recommend either buying frozen in bulk or from Fish Fixe, or substituting with another mild white fish like cod.
Side Dish Suggestions
I recommend pairing this mediterranean halibut with some easy sides like roasted baby potatoes and broccolini. Some other options that would work.
- Burrata Salad with Basil Vinaigrette
- Roasted Mashed Cauliflower
- Pasta with Corn and Basil
- Simple Green Beans
- Warm Bread
More Mediterranean Recipes
For more healthy recipes like this baked halibut, I recommend these posts.
Mediterranean Baked Halibut
- 1 lb fresh halibut
- 2-3 tablespoon sundried tomatoes, chopped
- 2-3 tablespoon mayonnaise
- 2 garlic cloves, minced
- ¼ teaspoon dried oregano
- Optional: dash of red pepper flakes
- 1 tablespoon fresh basil, chopped
- olive oil, kosher salt, and fresh pepper to taste
- Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
- Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
- Bake at 425 for 15-17 minutes. My fish was about 1 ½" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
- You can use previously frozen halibut, just make sure it's fully defrosted and patted dry.
- My favorite sun-dried tomatoes for this recipe are the freshly dried ones, but you could also use ones packed in oil or water.