Baked Halibut with Potatoes

Baked Halibut with Potatoes is a wholesome and elegant one-pan dish that’s perfect for weeknight dinners or special occasions. Featuring flaky, mild halibut fillets baked alongside tender potatoes, this recipe is simple to prepare and bursting with savory, herby flavor.

Why You’ll Love This Recipe

This dish brings together clean, comforting ingredients with minimal prep. The halibut cooks up tender and juicy, while the potatoes absorb the rich, aromatic flavors from olive oil, garlic, and fresh herbs. It’s a balanced, low-fuss meal that’s naturally gluten-free, full of protein, and ready in under an hour. Plus, everything bakes in one pan—making cleanup a breeze.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Halibut fillets
• Baby potatoes or Yukon gold potatoes
• Olive oil
• Garlic (minced)
• Lemon juice
• Fresh thyme or rosemary
• Paprika
• Salt
• Black pepper
• Fresh parsley (for garnish)

directions

1. Preheat oven to 400°F (200°C).
2. Wash and halve the potatoes. Toss them with olive oil, garlic, salt, pepper, and herbs.
3. Spread potatoes in a baking dish or sheet pan and roast for 20–25 minutes, until they begin to soften.
4. Meanwhile, season the halibut fillets with salt, pepper, paprika, and a drizzle of lemon juice.
5. Remove the pan from the oven and nestle the halibut fillets among the potatoes.
6. Return to the oven and bake for another 12–15 minutes, or until the fish flakes easily with a fork and the potatoes are golden and tender.
7. Garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Add cherry tomatoes or olives for a Mediterranean twist.
• Use cod or haddock if halibut isn’t available.
• Add a splash of white wine or broth to the pan for extra moisture and flavor.
• Include sliced onions or bell peppers with the potatoes for added vegetables.
• Finish with a dollop of herbed butter or pesto before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm in a 300°F oven for 10–12 minutes or until heated through. Avoid microwaving the fish to prevent it from drying out.

FAQs

Can I use frozen halibut?

Yes, but be sure to thaw it fully and pat dry before baking to avoid excess moisture.

What’s a good substitute for halibut?

Cod, sea bass, or haddock are mild, flaky alternatives that work well.

Do I need to peel the potatoes?

No, thin-skinned potatoes like baby or Yukon gold do not need to be peeled.

Can I make this ahead of time?

You can prep the potatoes in advance, but it’s best to bake the fish fresh for optimal texture.

What kind of pan should I use?

A large sheet pan or shallow roasting dish works best for even cooking.

How do I know when the halibut is done?

The fish should be opaque and flake easily with a fork. Internal temp should be 130–135°F.

Can I add vegetables to the dish?

Absolutely—zucchini, asparagus, or green beans are great additions.

Is this dish gluten-free?

Yes, it’s naturally gluten-free with no modifications needed.

How can I make it more flavorful?

Marinate the fish briefly in lemon juice, garlic, and olive oil before baking, or add a pat of compound butter on top.

Can I use sweet potatoes instead?

Yes, just slice them thin to ensure they cook through in the same time frame.

Conclusion

Baked Halibut with Potatoes is a deliciously simple, satisfying meal that highlights the natural flavors of fresh ingredients. With minimal effort and maximum flavor, this one-pan dish makes seafood night both easy and elegant—perfect for a healthy dinner any night of the week.

Print