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.
Mayonnaise - I like to use Sir Kensington’s Organic for this recipe, or you can even do homemade mayo. It may seem weird, but the mayo keeps the fish really flavorful and prevents it from drying out.
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.
If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!
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.
I live in Alaska and have cooked halibut so many ways over the years, but this recipe is one of my favorites! So much flavor packed into each bite!
Sara Goegeline says
This was just great!
I don't have air conditioning, so try not to use the oven much on hot nites. I started the fish on top of the stove in an oven proof skillet, sprinkled the top with panko bread crumbs(a first for me,) then lightly browned the top under the broiler. Looked beautiful and I think it made my husband more ready to eat it. (He LOVED it.)
I served it on a bed of seasoned up Lundbergh brown Jasmine rice with baby bok choy alongside.
If I knew how, I'd send a picture.
I love that. Thank you, Sara! Great pairings with it too.
Bryan W says
Amazing and simple. Have shared this recipe with quite a few people and everyone agrees. One of the best bites ever!
Thanks so much, Bryan. It's one of my favorites too - just so easy!
Can you use this sauce on flounder?
Yes, definitely! I just am not sure if the baking times would be the same so keep an eye on it.
By far my favorite recipe. It is soooooo good. Any time we have guests (who will eat fish, anyway), we make this. We've tried it on cod too (to save some money), and the topping is still so tasty. But there's just something about the combination of the topping with the halibut that you just can't beat.
Jessica Bekkerus says
If you don’t care for sun-dried tomatoes what would be a good substitute? Capers? Kalamata olives?
I would suggest leaving them out (I have some edit suggestions in the post), or capers would be good but I wouldn't go too crazy with them cause they're a little salty!
Mindy McMphee says
Fabulous recipe! My husband is not a fan of fish but loved this recipe.
Emily Wakefield says
Love this recipe. So delicious and easy to prepare.
Emily Wakefield says
I have made this recipe many times and it is definitely my favorite way to prepare halibut.
Charity MacPherson says
is there anything you could substitute the mayo with? I really don't like it
Anu K says
Same. I will make it with a little olive oil and the spices listed.
This was excellent. I know it’s good when my husband says it’s “Company Worthy”. I added capers and a bit of lemon zest as well. Served over a bed of hot steamed rice and a spinach salad with a cranberry-pear vinaigrette dressing. Yum.!
Winner, winner fish dinner! Will make this again and again. My basil froze last night so I used Herbes de Provence -- worked great. Loved the sun dried tomatoes. Very few restaurants make anything this good and I live o Cape Co.d. Easy to make.
Katie Mullenax says
Stunning recipe and delicious all the way around. We don't get much fresh halibut around here, so I had to order online (for anybody else in the same situation, this is what I used: https://qualityseafooddelivery.com/halibut/). This was a hit with the family. I'm loving your site and recipes!
Wonderful recipe. Forgot a picture. Everyone enjoyed it. The sundried tomatoes make the dish. As well as the fresh basil on top. Best halibut recipe ever.
WOW! So simple yet flavorful. This will be in the monthly rotation.