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This Baked Halibut Recipe combines moist, flaky fish with fresh vegetables in a lemon oil sauce to create a protein-packed meal that’s only 286 calories. It bakes in one pan and is ready in just 35 minutes, so dinner and the cleanup are a breeze!
Quick Summary: Baked Halibut Recipe
- What this recipe: Oven-baked halibut cooked over a bed of vegetables for an easy low-calorie and low-carb meal.
- Nutrition: Only 286 calories, 24 grams of protein, and 4 grams of fiber.
- Diet: Low-Calorie, Low-Carb, Gluten-Free, Paleo
- Time: Ready in just 35 minutes
- Method: Oven-Baked
- Best: Busy weeknights, first-time halibut cooks, and anyone who wants dinner finished in one dish.
- Tip: You can use frozen halibut, but it needs to be thawed before baking it.
Cooking at home can get tiresome, but if you have a few fast and simple recipes that are also good for you on hand, it makes it a little easier.
This low-carb baked halibut with roasted tomatoes and green beans is delicious, has only 8 ingredients, and all cooks in the same pan. Pop it in the oven for 20 minutes, and you have a protein-packed, low-calorie dinner that helps you stick to your goals.
If you like easy one-pan dinner recipes, you will love my chicken and Brussels sprouts casserole and sheet pan sausage and veggies!
Why You’ll Love This Recipe
- Ready in Just 35 Minutes: From start to finish, this easy weeknight fish dinner only takes 15 minutes to prep, and the rest is spent baking in the oven. It’s perfect for a busy weeknight when you want something healthy in a hurry.
- One Pan Meal: Both the vegetables and the fish all bake in the same dish. This makes cleaning up after dinner a breeze.
- Low-Calorie and Protein-Packed: There are only 286 calories per serving in this healthy halibut recipe with 24 grams of protein and 4 grams of fiber to help you stay satisfied.
Table of Contents
Ingredients
- Halibut Filets: Fresh or frozen both work well. Frozen halibut is often frozen right on the boat within hours of being caught, so it can be a better buy than “fresh” fillets that have been sitting at the counter for days, especially outside of halibut season. When using frozen, thaw it fully in the fridge and pat it dry before seasoning. Previously frozen fillets are slightly denser and cook a little faster, so start checking early.
- Green Beans: Fresh green beans with trimmed ends are best for this recipe because they turn tender but still have a little crunch.
- Tomatoes: Cut grape or cherry tomatoes in half to add extra pops of flavor and a little additional acidity to the dish.
- Lemon Juice: The acidity in the lemon juice helps tenderize the fish and keep it moist. The combination of lemon and oil eliminates the need for butter.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Use a Different Fish: Make this same recipe, but switch out the fish for a different white fish like haddock, mahi mahi, or sea bass. You could also use cod or make my low-calorie cod recipe instead.
- Try Different Vegetables: Swap out the green beans and tomatoes for asparagus, bell peppers, carrots, broccoli, or zucchini.
- Experiment with Flavors: Change the dish’s flavor by trying different seasonings or sauces on the fish. You could drizzle a bit of pesto over the top, add fresh basil, or make it spicy with a bit of Cajun seasoning and cayenne pepper.
How to Make This Baked Halibut Recipe
This oven-baked halibut recipe is the perfect low-calorie, high-protein meal for a busy weeknight. It cooks in one pan and is ready in just over 30 minutes. Preheat your oven to 350°F and then prepare your fish and veggies.
- Step 1: Prep the Halibut. Place the fish on a plate and pat it dry. Season the halibut fillet on both sides with garlic powder and paprika.
- Step 2: Season Veggies. Spray the green beans and sliced tomatoes with a little cooking spray and then toss with the Italian seasoning, salt, and pepper.
- Step 3: Add to the Pan. Pour the seasoned vegetables into a 13-inch by 9-inch casserole dish and spread them into an even layer. Place the halibut fillets on top of the veggies.
- Step 4: Pour the Sauce. Combine the lemon juice and olive oil in a small bowl and drizzle it over the fish. Bake the fish at 350°F for 15-20 minutes, or until it’s opaque, flakes easily, and reaches an internal temperature of 145°F. Enjoy with this Mediterranean orzo salad on the side.
Expert Tips
- Pat the fish completely dry. This is the step most people skip, and it makes a real difference. Wet fish steams instead of roasting, and you lose the light browning on top. Use a paper towel and press gently on both sides before seasoning.
- Check early rather than late. Halibut is one of the leanest fish out there, which means it goes from perfect to dry in about two minutes. Start checking at 15 minutes even if the recipe says 20. You can always put it back in — you can’t undo overcooked fish.
- Trim your green beans to the same length. Uneven beans mean some are still crisp while others have gone soft. A quick trim so they’re all roughly the same size means everything on the pan finishes at the same time.
- Storage Directions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 275°F. The low temperature helps prevent the fish from drying out. Leftovers do not freeze well.
Serving Suggestions
These baked halibut fillets with veggies are the ideal low-calorie, high-protein dinner. It’s light and delicious, but will also keep you feeling full. Pair it with a light salad, a side of rice, or enjoy it on its own.
- Rice is an excellent side dish for this fish dinner. If you’re trying to keep it low-carb, make a side of cauliflower rice instead.
- While the fish bakes, prepare a crisp, refreshing salad to go with dinner. A low-calorie Caesar salad with skinny Caesar dressing would pair perfectly with it.
- If you want more veggies, but don’t want to bake them with the fish, bake a side of roasted broccoli to go with dinner.
Baked Halibut Recipe FAQs
It’s best to bake halibut uncovered. Covering the dish traps steam, which gives you soft, watery fish instead of the lightly roasted top you want, and in this recipe it would leave the green beans limp too. The lemon and olive oil drizzle plus the juice from the tomatoes is enough to keep everything moist without a lid or foil. The one exception is a very thin fillet, under half an inch, where loosely tenting foil over the top for the last few minutes can slow things down if it’s browning faster than it’s cooking through.
Halibut is done at 145°F in the thickest part of the fillet. If you don’t have a thermometer, look for two things: the fish should be opaque all the way through rather than translucent, and it should flake apart with light pressure from a fork. Start checking at 15 minutes. Keep in mind that the fish keeps cooking for a minute or two after it leaves the oven, so pull it at the low end of that range rather than waiting for it to look perfect in the pan.
Almost always because it cooked a few minutes too long. Halibut is one of the leanest fish you can buy, so there’s very little fat in the fillet to keep it moist, and once it’s past done, it goes chalky fast. Pull it as soon as it hits 145°F and flakes with a fork, and remember it keeps cooking for a minute or two on the counter
More Delicious Baked Fish Recipes
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Baked Halibut Recipe
Ingredients
- 8 oz Halibut Filets, about 1.5 pounds, thawed
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Paprika
- 2 cups Green Beans
- 1 cup Grape Tomatoes, or cherry tomatoes, sliced in half
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Salt
- ½ teaspoon Pepper
For the Sauce
- ⅓ cup Lemon Juice
- 2 tablespoons Olive Oil, or oil of choice
Instructions
- Preheat the oven to 350 F. Place the fish on a plate and pat it dry with paper towel to ensure even cooking. Season the fish on both sides with garlic powder and paprika.
- Place the prepared green beans and sliced tomato halves in a bowl with the Italian seasoning, salt and pepper. Spray with a little cooking spray then toss to combine.
- Place the veggies in a 13-inch by 9-inch casserole dish in an even layer (or a sheet pan). Place the halibut on top of the veggies.
- In a small bowl, prepare the lemon oil sauce. Mix then drizzle over the fish.
- Bake 15-20 minutes until the fish is opaque and flakes easily with a fork and veggies are al dente. Serve immediately.
Notes
- The recommended internal temperature for fish is 145°F. It should be opaque and easily flake apart without being dry.
- If you use frozen fish, thaw it in the refrigerator for 24 hours and then pat it dry to ensure even cooking.
- Reheat leftovers in the oven at 275°F until they are warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Baked halibut is good for health, it is amazing recipe.