Table of Contents
  1. Why I love this baked halibut recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this baked halibut recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this baked halibut recipe.
  6. You'll love these other fish recipes.
  7. Watch how to make this baked halibut recipe.
  8. Have I convinced you to make this recipe?
  9. Herb Crusted Baked Halibut Recipe

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The brightness of spring and summer is brought to life with this Herb Crusted Baked Halibut meal all on one sheet pan! A flavorful crust adds depth and texture to the halibut, while roasted potatoes and asparagus provide a delicious accompaniment. Coming together in less than 45 minutes, this meal is a satisfying combo great for any weeknight.

Kaleb Wyse standing in front of light gray background with black t-shirt.

Why I love this baked halibut recipe.

Fish used to be something I only ordered at a restaurant. When preparing at home, it was either dry and overcooked, or I worried it was undercooked. This recipe removes all fears and makes it an easy, healthy, and delicious weeknight meal. Everything can be made and baked in under an hour. The fish is flaky and tender with a bright herb crust. The sheet pan is full of potatoes and asparagus for a full meal that will leave a family happy or set you up for the best leftovers.

Plate with serving of baked halibut with roasted potatoes and asparagus on plate as well with bite on fork.

Everything you’ll need to make this recipe.

  • Halibut is a lightly flavored white fish. Fresh is not often available in most areas, so I use frozen, which I allow to thaw in the refrigerator overnight.
  • Asparagus roasts quickly with the fish and creates the perfect vegetable side.
  • Potatoes help create a full meal and are easily seasoned with herbs and spices.
  • Almonds offer both flavor and texture to the crust on the fish that toasts in the oven.
  • Dill and parsley add a fresh flavor, making this perfect for spring and summer.
  • Panko breadcrumbs help hold the crust together.
All ingredients needed for an herb crusted baked halibut meal including raw fish, lemon, asparagus, potatoes, herbs, spices, and more.

Here’s how to make this baked halibut recipe.

  1. Prepare the potatoes. Chop the potatoes into bite-sized pieces. Place into a bowl and douse with olive oil. Toss them to evenly coat in the oil. In a small bowl, mix together the garlic powder, onion powder, kosher salt, and black pepper. Add ⅔ of the mixture to the potatoes, fully coating them. Reserve the remaining seasoning mixture. Place the potatoes on a parchment-lined baking sheet and place in a 425°F oven for 15 minutes.
  1. Prepare the asparagus. Remove the woody stems of the asparagus and cut into even bite-sized pieces. Place into the residual oil in the bowl where the potatoes were tossed. Coat with the remaining seasoning mixture and toss.
  1. Create the herb crust. In a food processor, add the dill, parsley, and garlic cloves. Freshly grate Parmesan cheese and add to the processor with almonds and panko breadcrumbs. Add olive oil and fresh lemon juice. Pulse together until evenly incorporated, about 6 to 10 times.
  1. Prepare the halibut. Place the thawed halibut on a small baking sheet. Pat dry with a paper towel. Season with kosher salt and black pepper. In a small bowl, combine the Dijon mustard and mayonnaise and brush on the halibut. Then, evenly distribute the herb crust to each piece of fish.
  1. Final cooking. Evenly distribute the asparagus to the pan with the potatoes. Add the halibut. Cook for 18 to 20 minutes, until the fish has fully cooked and the crust has become slightly brown. Serve warm, garnished with additional Parmesan cheese, dill, or lemon juice, if desired.

These pro tips will make this recipe a success.

  • Par-baking the potatoes allows them to finish roasting with the asparagus and fish. They take longer to fully cook, so they require prior additional baking.
  • Make sure to pat the fish dry prior to adding the crust. Frozen fish holds lots of water. Removing it from the fillets allows the herb crust to adhere to the fish better.
  • Be mindful when cooking the fish. An additional minute can mean the difference between a perfect-cooked fish and one that is overdone. Make sure it reaches the proper internal temperature (130°F to 135°F) and rests after being removed from the oven.
Piece of baked halibut sitting on sheet pan with roasted sliced potatoes and asparagus with herb crust on fish.

Frequently asked questions about this baked halibut recipe.

What type of potato works best?

Any potato works for this recipe, as long as you cut it down into smaller pieces.

Can the crust be made without a food processor?

Yes, everything can be minced by hand and stirred together to achieve the same result. A food processor does make everything more evenly-sized with a lot less effort.

Can this be prepared ahead of time?

This recipe is best made before baking and serving. The components have the best flavor when made at the time of baking and are quick enough for a weeknight meal.

Sliced and roasted potatoes and asparagus sitting on a sheet pan after coming out of the oven with herb crusted white fish to the side.

Watch how to make this baked halibut recipe.

More one pan meals

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Piece of herb crusted halibut with roasted potatoes and asparagus also on sheet pan.

Herb Crusted Baked Halibut

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The brightness of spring and summer is brought to life with this herb crusted baked halibut meal all on one sheet pan! A flavorful crust adds depth and texture to the halibut, while roasted potatoes and asparagus provide a delicious accompaniment. Coming together in less than 45 minutes, this meal is a satisfying combo great for any weeknight.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

For the vegetables

  • 1 ½ lbs potatoes diced into ½-inch pieces
  • 2 tbsp olive oil
  • 2 tsp onion powder
  • 1 ½ tsp garlic powder
  • 1 ¼ tsp kosher salt
  • ¾ tsp black pepper
  • 1 lb asparagus trimmed and cut into 3-inch pieces

For the fish

  • 4 5-oz halibut fillets
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp mayonnaise
  • 2 tsp Dijon mustard

For the herb crust

  • ¼ cup whole unsalted almonds
  • ¼ cup panko breadcrumbs
  • ½ bunch fresh parsley
  • 8 sprigs fresh dill (large stems removed)
  • 3 cloves garlic minced
  • ½ cup grated Parmesan cheese
  • 3 tbsp olive oil
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 425°F.
  • Prepare the potatoes. In a large bowl, combine the potatoes and olive oil. In a small bowl, mix the onion powder, garlic powder, salt, and pepper. Sprinkle ⅔ of the mixture over the potatoes and place on a parchment-lined baking sheet in a single layer. Roast the potatoes in the oven until they are par-cooked, 15 minutes.
    1 ½ lbs potatoes, 2 tbsp olive oil, 2 tsp onion powder, 1 ½ tsp garlic powder, 1 ¼ tsp kosher salt, ¾ tsp black pepper
  • Prepare the asparagus. Add the prepared asparagus to the used bowl along with the remaining ⅓ of the spice mixture. Toss with the residual oil, and set the asparagus and bowl aside.
    1 lb asparagus
  • Prepare the fish. While the potatoes are roasting, pat the halibut fillets dry with a paper towel and sprinkle them with salt and pepper. In a small bowl, combine the mayonnaise and mustard. Spread evenly on top of the fillets and set them aside.
    4 5-oz halibut fillets, 1 tsp kosher salt, ¼ tsp black pepper, 1 tbsp mayonnaise, 2 tsp Dijon mustard
  • Prepare the crust. In a food processor, add the almonds, breadcrumbs, parsley, dill, garlic, Parmesan cheese, olive oil, and lemon juice. Pulse to evenly combine, 6-10 pulses.
    ¼ cup whole unsalted almonds, ¼ cup panko breadcrumbs, ½ bunch fresh parsley, 8 sprigs fresh dill (large stems removed), 3 cloves garlic, ½ cup grated Parmesan cheese, 3 tbsp olive oil, 1 tbsp lemon juice
  • Bake the dish. When the potatoes have par-roasted for 15 minutes, remove them from the oven and toss them so they brown evenly when returned to the oven. Add the asparagus and place the fish fillets on the baking sheet. Evenly distribute the crumb topping on each fillet, pressing slightly to adhere. Return the baking sheet to the oven and roast until the potatoes are creamy and the fish registers an internal temperature of 130F to 135°F, 18-20 minutes. Remove from the oven and serve.

Notes

Par-baking the potatoes allows them to finish roasting with the asparagus and fish. They take longer to fully cook, so they require prior additional baking.
Make sure to pat the fish dry prior to adding the crust. Frozen fish holds lots of water. Removing it from the fillets allows the herb crust to adhere to the fish better.
Be mindful when cooking the fish. An additional minute can mean the difference between a perfect-cooked fish and one that is overdone. Make sure it reaches the proper internal temperature (130°F to 135°F) and rests after being removed from the oven.

Nutrition

Serving: 1servingCalories: 720kcal
Course Dinner
Cuisine American
Difficulty Easy
Method Roasting

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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