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This one pan baked halibut dish is a a delicious and healthy weeknight meal! There’s minimal prep and cleanup involved, and it’s under 400 calories. Serve this with a green salad and you have a complete meal!
why you should make this recipe
What I love most about this baked halibut recipe is how easy it is to make. Chop some fingerling potatoes and vegetables, and prep is done! This is a very light meal, and so I normally suggest serving this with a salad. Halibut is one of my favorite fishes to cook and I think it’s the perfect fish for this Mediterranean-inspired dish!
- Halibut – Halibut has a mild flavor (it’s not overly fishy). It’s also on the thick side and is much firmer than for instance, cod.
how to make this recipe your own
- Switch up your sauce – Not a fan of buffalo? Skip the buffalo sauce and toss the baked wings in your favorite bbq, honey mustard, or teriyaki sauce!
Can I reheat fish?
Yes, you can reheat this baked halibut recipe
How do I reheat this halibut?
Preheat your oven to 275°F. Put the halibut in a dish and put a little water on top before covering it with tinfoil. Bake for 10-15 minutes. The internal temp should be between 125°F and 130°F.
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 8 oz halibut
- 4 oz fingerling potatoes cut in half lengthwise
- 4 oz cherry tomatoes
- 14 kalamata olives pitted
- 1 teaspoon capers
- 1 tablespoon extra-virgin olive oil plus 1 tsp (divided)
- 2 tablespoons fresh lemon juice
- 4 sprigs thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt plus a pinch
- ¼ teaspoon pepper plus a pinch
- Preheat the oven to 450°F. Mix the halved fingerling potatoes, cherry tomatoes, olives, capers, 1 tbsp olive oil, 4 sprigs thyme, 1 tsp dried basil, 1 tsp dried oregano, ¼ tsp salt, and ¼ tsp pepper in a large mixing bowl.
- Empty the potato mixture into a baking dish and cook for 35 minutes. Then, take the dish out and carefully arrange the halibut on top. Drizzle 1 tsp remaining olive oil over the top, as well as 2 tbsp lemon juice, a pinch of salt, and a pinch of pepper. Place back in the oven for 10 minutes. Remove from the oven and dive among two plates; serve immediately with fresh lemon wedges.