My mom used to say that by the 4th of July, summer was over. Thanks for that, Mom.
Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me.
A Quick and Colorful Dinner!
It’s colorful. It’s quick. It’s full of flavor and light but satisfying for these last days of warm weather. Plus there’s only one pan to wash at the end of the meal. Who doesn’t get excited about that?
If cooking fish makes you nervous, this recipe is for you. Just place the fillets on top of the vegetables and pop the pan in the oven. Done.
How to Tell When Fish is Cooked
The halibut cooks quickly and stays moist thanks to the steamy environment created by the veggies as they cook. Halibut is also a thick piece of fish and doesn’t dry out as quickly as thinner fillets.
An instant-read thermometer is a boon to second guessers who worry the fish is cooked through. For halibut, the ideal temperature in the thickest part of the fish is 135°F. The heat ticks up a few degrees when the fish comes out of the oven, so it finishes perfectly.
What to Serve with Halibut
Since the vegetables cook alongside the fish, this recipe is an all-in-one meal! This said, some crusty baguette or a scoop of rice would be very nice served alongside, as would a glass of white wine. Try sauvignon blanc or a chardonnay!
Try these other easy fish recipes!
Halibut with Fennel, Peppers, and Tomatoes Recipe
Look for skinless halibut fillets, or ask the person at the fish counter to remove them for you. If you end up with fillets with the skin still on, just cook them skin-side down and sprinkle the tops with the Panko.
- 4 halibut fillets (6 ounces each)
- 4 teaspoons lemon juice
- Leaves from 1 sprig rosemary
- Leaves from 2 stems thyme
- Leaves from 2 stems basil
- Leaves from 2 stems oregano
- 1/2 cup Panko breadcrumbs
- 2 teaspoons plus 2 tablespoons plus olive oil
- 1/2 medium red onion, sliced
- 1 bulb fennel, cored and sliced
- 1 yellow bell pepper, seeded and sliced into strips
- 1 orange bell pepper, seeded and sliced into strips
- 4 Roma (plum) tomatoes, halved lengthwise and cut into strips
- 1/2 cup pitted Kalamata olives
- 3 tablespoons chopped parsley (to garnish)
- 1 lemon, quartered (to garnish)
1 Prep the fish: Preheat the oven to 425° F. Place the halibut fillets on a large plate and season both sides with salt and pepper. Sprinkle each fillet with 1 teaspoon lemon juice.
2 Prep the herbs and Panko: Combine the herbs on a cutting board and coarsely chop. In a small bowl, combine the Panko, 2 teaspoons of the oil, and a pinch each of salt and pepper.
3 Cook the vegetables: In a large, oven-proof skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook for 3 to 4 minutes, or until it begins to soften. Add the fennel and bell pepper slices, and cook for 5 minutes. Add the tomatoes, olives, and the chopped herbs. Cook for 3 minutes. Salt and pepper to taste.
4 Bake the fish: Place the fish fillets on top of the vegetables in the skillet. Sprinkle each fillet with 2 tablespoons of the Panko mixture.
Place the skillet in the oven and bake for 6 minutes. Check the fish: if the panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish.
Bake another 6 to 9 minutes (12 to 15 minutes total), until the center of the fish is opaque when probed with a small knife. If you have an instant read thermometer, the temperature of the center of the fish should register a 135°F.
5 Serve: Divide the vegetables between four plates and top each plate with a fish fillet. Sprinkle with parsley and serve with lemon wedges.
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