Easy Baked Halibut with Vegetables
This baked halibut cooks with summery veggies for a light and healthy meal! Ready in about 30 minutes!
If you’re craving a restaurant quality meal from the comfort of your own home (and for a lot less money), this sheet pan meal is for you!
I’ve heard something like “I enjoy seafood but I’m scared to make it myself” so many times. Are you intimidated by cooking seafood? Friend, this recipe is foolproof. It’s really so easy and you’re going to be so proud of the end result.
Halibut, squash, asparagus, and cherry tomatoes all roast together in this light and healthy dish. Simply flavored and totally delicious!
Perfectly cooked fish.
So many summery veggies.
This is a meal you’ll love.
Serve with a simple side salad or make this meal heartier by plating with brown rice or roasted potatoes.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Yellow squash
- Asparagus
- Grape or cherry tomatoes
- Olive oil
- Maple syrup
- Dijon mustard
- Sesame oil
- Minced garlic
- Halibut
- Dried parsley or basil
- Salt and pepper
We’ll start cooking the squash first since it requires a bit more time. Then the asparagus, tomatoes, and fish go in the oven. Your total cooking time will be between 25 and 30 minutes (depending on the thickness of your halibut).
What is halibut?
Halibut is an incredibly popular white fish. It has a slightly sweet mild flavor. This is a great seafood option for people who don’t love fish that tastes very fishy.
Can you use a different fish?
Yes! Another white fish like tilapia, mahi mahi, flounder, or cod would work beautifully.
How to store leftovers
Leftovers can be refrigerated in an airtight container for up to 3 days. You can also freeze it for up to 4 months.
How to serve this
If you’d like to keep this meal low carb, serve with a simple side salad. My Easy Homemade Italian Dressing would be perfect!
To make this meal more satiating, serve with brown rice or my Baked Herb Potato Rounds.
Easy Baked Halibut with Vegetables
Ingredients
Veggies
- 2 yellow squash, trimmed and diced
- 2 tbsp olive oil, extra virgin
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 10 oz grape or cherry tomatoes
- 1 tsp dried parsley or basil
- ¼ tsp salt
- ¼ tsp black pepper
Maple Mustard Dressing
- 2 tbsp dijon mustard
- 2 tbsp pure maple syrup
- 1 tsp sesame oil
- 1 tsp garlic, minced
Halibut
- 4 halibut fillets, 4 to 6 oz each
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Spread squash on a parchment paper lined baking sheet. Drizzle with 1 tablespoon of olive oil. Bake for 10 minutes.
- To create the dressing, add dijon mustard, maple syrup, sesame oil, and garlic to a small bowl. Stir to combine.
- Add the asparagus and tomatoes to the baking sheet with the partially cooked squash. Drizzle the remaining tablespoon of olive oil and maple mustard dressing over everything. Season with salt and pepper. Stir so the vegetables are well coated.
- Use a spatula to create four spaces for the halibut. Add the halibut to the baking sheet. Salt and pepper the top of the halibut. Bake the veggies and fish for 15 to 20 minutes or until halibut is cooked and squash is tender.
