Oven-Baked Halibut with Roasted Vegetables and Lemon Herbs

This baked halibut pairs flaky white fish with bright summer vegetables for a light, healthy dinner that’s ready in about 30 minutes. It’s an easy, reliable recipe that works for both weeknights and special occasions.

Update: This recipe was first published in 2022 and has been updated with new photos.

If you want a restaurant-quality meal at home without the fuss, this baked halibut with vegetables is a perfect choice. It’s straightforward to prepare and surprisingly forgiving, so even cooks who feel nervous about seafood will have success. The fish comes out tender and flaky while the vegetables roast to tender, caramelized perfection.

Halibut, yellow squash, asparagus, and grape tomatoes roast together on a single sheet for an effortless, well-balanced dish. Simple seasoning and a maple-mustard dressing highlight the natural flavors without overpowering them.

Why you’ll love it:

• Perfectly flaky halibut
• Bright, summery vegetables
• Ready in about 30 minutes
• Low-carb friendly, or pair with rice or potatoes to make it heartier

Ingredients for Easy Baked Halibut with Vegetables

• Halibut fillets: A mild white fish with a firm, flaky texture. Use fresh or fully thawed frozen fillets (about 4 fillets, 4–6 oz each).
• Yellow squash: Cooks quickly and roasts well; zucchini can be substituted.
• Asparagus: Choose medium-thickness spears for even cooking and trim the tough ends.
• Grape or cherry tomatoes: Small tomatoes that soften and begin to burst while roasting. Grape tomatoes are a great size for sheet-pan meals.
• Olive oil: Helps the vegetables brown and stay juicy (about 2 tablespoons total).
• Maple syrup: Adds a touch of sweetness to the dressing.
• Dijon mustard: Provides tang and depth to the maple-mustard dressing.
• Sesame oil: A small amount adds a subtle nutty note.
• Garlic: Minced, fresh or jarred.
• Seasonings: Dried parsley or basil, salt, and black pepper. Fresh herbs are optional for serving.

How to Make Baked Halibut with Vegetables

1. Preheat the oven to 400°F (200°C). Spread the diced yellow squash on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, and roast for 10 minutes to give it a head start.

2. While the squash begins roasting, whisk together the maple-mustard dressing: 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup, 1 teaspoon sesame oil, and 1 teaspoon minced garlic.

3. Add the asparagus (trimmed and cut into 1-inch pieces) and the grape or cherry tomatoes to the baking sheet with the partially roasted squash. Drizzle the remaining 1 tablespoon olive oil and the maple-mustard dressing over the vegetables. Season with 1 teaspoon dried parsley or basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss or stir so everything is evenly coated.

4. Use a spatula to make four spaces on the sheet pan and nestle the halibut fillets into those spots. Season the tops of the fillets with a bit of salt and pepper. Bake everything for 15–20 minutes, depending on fillet thickness, until the halibut is opaque and flakes easily with a fork and the squash is tender.

About Halibut

Halibut is a popular white fish with a mild, slightly sweet flavor and a firm, flaky texture. It’s a good option for cooks who prefer fish that isn’t strongly “fishy” in taste.

Substitutions

If you don’t have halibut, other white fish such as cod, flounder, mahi mahi, or tilapia will work well in this recipe. Adjust baking time for thickness as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled portions in a freezer-safe container or bag for up to 4 months. Reheat gently to avoid drying out the fish.

Serving Suggestions

For a low-carb meal, serve the halibut and roasted vegetables as-is or with a simple green salad. To make the plate more filling, serve alongside brown rice, quinoa, or roasted potato rounds.