How to Bake Halibut
Love fish but get anxious about cooking it? Bake halibut in the oven — these easy techniques are very forgiving and will help you get over the halibut hump.
In my household, halibut has a bit of a branding problem. When I announced I would be testing out recipes for this marine delicacy, my wife grimaced and advised our son to brace himself for a fishy meal. I raised my eyebrow as I pulled that night’s test recipe out of the oven, and showed off the firm white Alaskan halibut filet swimming in a rosemary-spiked tomato sauce. We all took a taste - meaty and mild, firm and fresh, no funk in sight. “I think I must’ve been thinking of herring,” my wife confessed, ”that’s fishy isn’t it?”. Yes, it is.
Luckily for all of us, even though they both start with H, halibut is a far cry from herring and it’s oily ilk. Halibut’s mild-mannered appeal makes it a perfect culinary canvas for all sorts of sauces and cooking techniques. I love baking halibut in the oven: at a moderate temperature, the gentle radiant heat firms up the filets and lets flavors mingle.
Take a chance on baked halibut! We’ll explore several of the easiest baked halibut techniques and share fish recipes that’ll leave an indelible impression of this delectable whitefish: you’ll never confuse halibut with herring … or haddock or hake!
Jump ahead to:
Cooking and storing halibut >>
How to make basic baked halibut with a slather, step by step >>
How to oven-steam halibut (papillote optional), step by step >>
How to roast halibut, step by step >>
Recipes for easy baked halibut with simple slathers >>
Recipes for oven-steamed halibut: En papillote and beyond >>
Recipes for roasted halibut >>
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Halibut FAQs
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What is a halibut anyway!?
A halibut is a flat fish, a type of flounder, which swims on its side in cool waters in both the Pacific and Atlantic ocean. Halibut can grow to enormous proportions - as much as 9 feet long and up to 500 pounds or even more.
What does halibut taste like?
Halibut filets are mild, sweet and flaky, more firm than cod or salmon, with gleaming white flesh. They are among the least “fishy” fish available.
Do halibut have bones? Skin?
They, of course, have both, but halibut in the store rarely comes with either. Each halibut yields four thick boneless filets. Halibut skin is thick and rubbery, by the time a piece of halibut hits the fishmonger’s display case, it’s usually been skinned and boned and sometimes cut into individual portions. If you happen upon a halibut filet with skin attached, plan to remove it before eating.
Is halibut good for you?
Sure! It’s a great source of protein, low in saturated fat and full of vitamins, minerals and essential omega-3 fatty acids, which may help raise your HDL “good” cholesterol.
How long can you keep raw halibut in the fridge?
As with most fish, raw halibut will keep for a day or two in the refrigerator. It’s best to buy raw halibut as close to the time you plan to cook it as possible.
Does halibut freeze well?
Halibut freezes very well. In fact, outside of the summer fishing season, all the halibut you’ll find in the market has been previously frozen, often at sea right after being caught. Buying frozen halibut may actually get you a fresher product than a fresh filet that’s been thawed by the folks behind the seafood counter.
If you are lucky enough to have access to fresh halibut that’s never been frozen, you can freeze it yourself within a couple days of purchase. Wrap tightly in layers of plastic wrap or in a zip-loc bag with the air squeezed out. It’ll last forever, more or less, in the freezer.
Can you thaw and refreeze halibut?
If you have purchased a previously frozen thawed piece of halibut, you can re-freeze it so long as it is still good. You may want to avoid multiple cycles of freezing and thawing as that can degrade the texture of the fish.
How do I defrost frozen halibut?
Remove the halibut from its packaging and thaw in the fridge in a covered container for a day or so (depending on the thickness). Be sure to use it within a couple days of defrosting.
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Cooking and storing halibut
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What temperature should I bake halibut at?
Depends on what you’re going for - we’ll review a few different baking techniques below. For steamy environments like a parchment-paper bag or a foil-covered baking dish, we like to use a gentle 350°-375°F oven. For uncovered baked halibut recipes where we’re going for a crunchy texture or some caramelization, we’ll choose a slightly higher temp: 400° to 425°F.
How do I know when it’s done?
Well-cooked halibut is white and opaque all the way through, with no translucent spots. It should flake easily and be meaty but not tough to chew. Overcooked halibut can get a little tough. The best way to determine when your halibut is done is with a thermometer. When the center of the thickest part of the filet has reached 130°-135°F, the fish is done. You can use an instant-read thermometer if you don’t mind remembering to open the oven to check the fish for doneness at regular intervals.
For sheer convenience, we prefer to use a digital leave-in meat thermometer, like the Yummly Smart Thermometer. Insert the probe into the thickest part of the filet, choose halibut from the cooking programs on the Yummly app and your phone will let you know when your baked halibut is perfectly cooked.
How long will it take!? I’m hungry!
Since halibut vary so widely in size, filets can be relatively thin or thick requiring shorter or longer cooking times. Also, different recipes may rely on different techniques that can affect the cooking time. Instead of relying on a fixed cooking time, it’s better to use a thermometer and pull the halibut when the internal temp is 130°-135°F. As a rule of thumb, at 400°F, a 1” halibut filet will likely bake through in 15-20 minutes.
I’ve got leftovers!
That’s great, I love leftovers! Cooked halibut usually stays good in the fridge in an airtight container for 2-4 days.
What about the freezer?
You can freeze cooked halibut, though some preparations may do better than others. As with raw halibut, wrap the fish tightly in a few layers of plastic wrap and freeze it in a freezer-safe bag with as much air as possible forced out. To reheat, first thaw in the refrigerator and then warm as you like in an oven or microwave or pan.
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How to make basic baked halibut with a slather, step by step
One of the most common techniques for baking halibut: top with a tasty mixture and bake uncovered.
Preheat the oven: Individual recipes vary, but in general, you’ll use a moderately hot oven to bake halibut with a tasty slather, around 400°F.
Mix up your slather and top the filets: Many baked halibut dishes start with a mayo-based topping, along with citrus and fresh herbs. Don’t be scared to use strong flavors! The components of the slather will baste into the fish as it bakes and transform mild-mannered halibut into a flavor dynamo.
Bake the halibut: To avoid sticking, line the bottom of your baking dish with parchment paper or apply a thin layer of oil to the bottom. Put in the halibut and bake until the fish is cooked through and flakes easily. Aim for 130°F internal.
Broil for color and serve: If the recipe calls for it, finish the baking with a brief blast under the broiler to add color and flavor as a finishing touch.
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How to oven-steam halibut (papillote optional), step by step
Another common way of baking halibut is in a tightly sealed baking dish or carefully folded parchment paper packet. The steamy environment cooks the halibut gently and allows the flavors to mingle.
Preheat the oven: Often, recipes for halibut baked in a tightly sealed vessel cook at lower temperatures: 350°F-375°F.
Prep your sauce and / or accouterments: Chop those lemon slices and pit those olives! If the recipe calls for it, give your sauce a headstart by sauteeing it on the stove top.
Prepare a sealed baking environment: For recipes that call for baking “en papillote” add the halibut as well as other ingredients to a parchment paper packet, fold it closed and put the whole packet on a baking sheet. Or, if your fish recipe doesn’t call for a packet, use a baking dish tightly covered with foil.
Bake the halibut: Bake until the fish is cooked through and flakes easily. Aim for 130°F internal.
Uncover carefully and serve: watch out for steam as you unwrap / uncover the fish.
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How to roast halibut, step by step
Sometimes you want a little crunch with your baked fish. The basic dry roasting technique uses higher temps and crunch-friendly toppings to add a little texture to your baked halibut. Often, if there is a sauce, it’ll be added to the halibut after it’s cooked.
Preheat the oven: get your oven going at a slightly hotter temp, often 400°F-425°
Top your halibut filets: add a layer of seasoned breadcrumbs or other crunchy topping to each portion if called for; or roast it unadorned.
Bake, uncovered: Bake on a layer of parchment paper or in a lightly greased oven dish until the halibut’s internal temperature reaches 130°F-135°F and the toppings gently brown and crisp up.
Make a sauce: If the recipe calls for a sauce to be assembled; assemble it while the halibut bakes.
Plate and serve!
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Recipes for easy baked halibut with simple slathers
Break out the mayo and sour cream — we’re making rich and easy halibut recipes with yummy toppings.
Baked Halibut with Sour Cream, Parmesan and Dill Topping
Rich and satisfying, this is a classic preparation of baked halibut with minimal prep time! I always love fresh dill.
Garlic Parmesan Baked Halibut
This baked halibut uses a parmesan cheese and mayo slather to add oomph to mild halibut. Blast the filets with the broiler for a few minutes at the end of baking to brown the tops.
Baked Halibut with Chimichurri
Chimichurri is a simple herb condiment from Argentina. Though it’s traditionally served with steak, if you whip up a batch you’ll find yourself dousing lots of different meals with it. This baked halibut recipe cooks under a layer of savory chimichurri.
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Recipes for oven-steamed halibut: En papillote and beyond
Flex those folding fingers, because we’re folding up parchment packets to bake halibut in a steamy environment.
Parchment Baked Halibut
It’s an arts and craft project and dinner all at once. Lay down a large piece of parchment paper and layer in fresh lemon slices, shallots, halibut, tomato and herbs and fold each filet up into an individual “papillote” for baking. The gentle steamy heat softens the veggies into an impromptu sauce and lends intense flavor to the mild fish.
Miso Halibut en Papillote
In this recipe, fermented miso paste takes center stage: rub your filets with a mix of miso, sriracha and fish sauce and wrap them up with green beans and red peppers. You’ll cookmain course and side dish all at once in the parchment paper packet.
Baked Halibut with Lemon and Rosemary
Here’s a steamy recipe that skips the parchment paper and relies instead on a baking dish that’s tightly covered with aluminum foil to create the ideal halibut baking environment. Don’t skimp on the rosemary and lemon juice - the slow baking mellows the intensity of each ingredient.
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Recipes for roasted halibut
Here are some simple roasted halibut recipes that are quick, easy and delicious.
Baked Halibut
This is no frozen fish finger - but it is a tasty oven-baked breaded halibut recipe. Panko bread crumbs and butter make a tasty crust that contrasts nicely with the tender halibut filet.
Roasted Halibut with Beurre Blanc
A sprinkle of salt and black pepper and a touch of olive oil are all your halibut filets get before going in the oven. While they bake, assemble a creamy white wine butter sauce to drizzle over the filets after they emerge.
Spice Roasted Halibut w/ Avocado Salsa
I love the spice rub in this recipe, which browns and deepens as the fish roasts. Serve with a simple delicious avocado salsa, it’s a terrific low-carbohydrate quick summer weeknight meal.
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