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Baked Halibut is my answer when I want an elegant meal that I can make with just 10 minutes of prep and minimal time at the stovetop. As the fish bakes, sweet oranges, briny olives, and the subtle anise notes of fennel create a light, flavorful broth underneath. Just like grilling intensifies the sweetness of fruit, roasting deepens and melds these Mediterranean flavors into something that tastes like it took far more effort than it actually does.
The key is layering the flavors – first softening the fennel and garlic in olive oil, then adding white wine and orange juice before nestling in the fish. Everything cooks together in one pan, and in about 25 minutes you have a beautiful dish that’s worthy of company but simple enough for a weeknight.
Table of Contents
Baked Halibut Ingredients
- Halibut: Fresh fillets should be firm and translucent with no strong fish smell.
- Olive Oil: Extra-virgin adds richness to both the cooking and finishing drizzle.
- Fennel: Look for firm, heavy bulbs with fresh-looking fronds.
- Garlic: Fresh cloves that are firm and tight-skinned.
- White Wine: Any dry white wine you enjoy drinking works here. I typically use Sauvignon Blanc or Pinot Grigio.
- Oranges: Choose fruit that feels heavy for its size – you’ll use both the juice and flesh.
- Mixed Olives: I like to combine kalamata and picholine for varied flavors and textures.
- Bay Leaf: Just one adds subtle depth to the broth.
- Salt and Pepper: Freshly ground black pepper makes a difference in the final dish
About Fennel
If you’re not familiar with fennel, it’s a versatile vegetable that transforms with different cooking methods. Raw fennel is crisp with a bright anise flavor, perfect for salads and slaws. But heat mellows both the texture and that licorice bite – braising turns it tender and sweet, while Grilled Fennel develops caramelized edges that bring out its natural sugars. Here, roasting concentrates fennel’s flavor as it slowly cooks in the broth, adding subtle depth without overpowering the dish.
4 Recipe Tips
- Watch the Fish: Halibut can quickly go from perfectly done to overcooked – check it at the minimum cooking time.
- Slice it Thin: Cut the fennel as thinly as possible for quick, even cooking – a mandoline works great here.
- Orange Prep: Don’t discard the peel (except the ends) when cutting down to the flesh – those strips add essential flavor to the broth.
- Pan Choice: Use a roasting pan that’s just large enough to hold the ingredients – too big and the broth will spread too thin.
Recipe Options
- Switch the Fish: I often use cod or sea bass when halibut isn’t available, but any firm white fish works well.
- Change the Citrus: Swap oranges for blood oranges or a mix of orange and lemon.
- Mix Up the Olives: I like combining different Mediterranean olives – just avoid canned black olives.
- Fresh Herbs: Add a sprig of fresh thyme or rosemary along with the bay leaf.
- Wine Options: Any dry white wine works, or substitute with additional broth and a splash of lemon juice.
What I love about this easy baked Halibut recipe is how the flavors build in layers – first you get the aroma of garlic and fennel, then the sweet-salty play of orange and olives, and finally that perfectly tender fish soaked in all those Mediterranean flavors. Don’t be surprised if you find yourself spooning up every last drop of that broth.
More Must-try Fish Recipes
How to Make Baked Halibut
Start with a hot ovenproof pan, softening the fennel and garlic in olive oil. When they’re fragrant, add the wine and let it boil for a minute. Stir in orange juice and peel, letting it simmer briefly. You want just enough liquid to barely cover the pan bottom.
Nestle the seasoned halibut into the fennel mixture and drizzle with olive oil. Arrange orange slices and olives around the fish. Bake at 400°F until the halibut is opaque and flakes easily with a fork, about 15-20 minutes depending on thickness. Remove the bay leaf, spoon some of that flavorful broth over the fish, and finish with olive oil.
Baked Halibut
Ingredients
- 3 tablespoons extra-virgin olive oil divided, plus more for finishing
- 1 fennel bulb sliced as thin as you can (use a mandoline if you like)
- 3 cloves garlic thinly sliced
- 1/3 cup dry white wine
- 1/4 cup fresh orange juice
- 1 orange ends removed and discarded, peel sliced off in 1-inch strips, flesh sliced in 1/4-inch rounds (see photo in post)
- Salt and freshly ground pepper to taste
- 2 halibut fillets 6 ounces each.
- 1/2 cup mixed green and black olives I used kalamata and picholine
- 1 bay leaf
Instructions
- Preheat oven to 400°F.
- Heat 1 tablespoon of olive oil in a large, oven proof roasting pan over medium-high heat.
- Add fennel and garlic; cook and stir until softened, about 5 minutes. Add wine and boil for 1 minute. Add orange juice and peel, simmer 2 minutes. Season to taste with salt and pepper and remove from heat.
- Season halibut with salt and pepper and place on fennel mixture. Drizzle fillets with remaining 2 tablespoons of olive oil. Arrange orange slices and olives on and around the fish. Tuck bay leaf into broth.
- Transfer pan to preheated oven and roast until halibut is opaque throughout, 15 to 20 minutes, depending on thickness.
- Remove and discard bay leaf. Spoon some of the cooking liquid over the fish and drizzle with olive oil.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
