Introduction

This easy baked halibut with vegetables is a fresh, healthy meal perfect for busy weeknights. Tender halibut fillets are roasted alongside colorful squash, asparagus, and tomatoes with a flavorful maple-dijon dressing. Ready in under 40 minutes, it’s a simple dish packed with balanced flavors.

The image shows a cooked dish on a white marbled surface with a large piece of white fish fillet in the center, sprinkled with chopped green herbs and black pepper, with a fork pulling apart flaky layers revealing its soft texture. Surrounding the fish are bright yellow squash chunks, green asparagus stalks, and roasted red cherry tomatoes. The vegetables are mixed evenly around the fish, showing slight charring and a juicy, tender look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 yellow squash, trimmed and diced
2 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
10 ounces grape or cherry tomatoes
1 teaspoon dried parsley or basil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons dijon mustard
2 tablespoons pure maple syrup
1 teaspoon sesame oil
1 teaspoon garlic, minced
4 halibut fillets (4 to 6 ounces each)
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Spread the diced squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and bake for 10 minutes to soften.
Step 2: While the squash bakes, prepare the dressing. In a small bowl, whisk together dijon mustard, maple syrup, sesame oil, and minced garlic until combined.
Step 3: Remove the baking sheet from the oven and add the asparagus and tomatoes to the partially cooked squash. Drizzle with the remaining tablespoon of olive oil and the maple-dijon dressing. Season with salt and pepper, then gently toss the vegetables to coat evenly.
Step 4: Using a spatula, create four spaces on the baking sheet and place the halibut fillets in each spot. Season the tops of the fillets with salt and pepper. Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the halibut is cooked through and the squash is tender.

Tips & Variations

For added flavor, sprinkle fresh herbs like dill or thyme over the halibut before baking.
Substitute halibut with cod or haddock if preferred, adjusting cooking time as needed.
If you don’t have sesame oil, a bit of toasted olive oil or nut oil can offer a similar depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Halibut is best enjoyed fresh, so avoid prolonged reheating to keep it moist.

How to Serve

The dish shows two large, white fish fillets topped with cracked black pepper and fresh green herbs positioned in the center of a dark blue baking tray. Surrounding the fish are several bright yellow chunks of cooked squash, green asparagus stalks, and red cherry tomatoes. The vegetables have a grilled texture with slight browning and seasoning sprinkled over them. The dark blue tray rests on a white marbled surface with a fork partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen halibut for this recipe?

Yes, you can use frozen halibut, but be sure to thaw it completely before baking to ensure even cooking.

What can I serve with baked halibut and vegetables?

This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the flavorful dressing.

Easy Baked Halibut with Vegetables Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Enjoy a healthy and flavorful Easy Baked Halibut with Vegetables recipe featuring tender halibut fillets baked alongside a medley of yellow squash, asparagus, and cherry tomatoes in a tangy maple dijon mustard dressing. This simple oven-baked dish is perfect for a nutritious weeknight dinner that combines fresh vegetables with flaky fish for a satisfying meal.

Author: Lila
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

2 yellow squash, trimmed and diced
1 pound asparagus, trimmed and cut into 1-inch pieces
10 ounces grape or cherry tomatoes
¼ teaspoon salt
¼ teaspoon black pepper

Dressing & Oils

2 tablespoons extra virgin olive oil (divided)
2 tablespoons dijon mustard
2 tablespoons pure maple syrup
1 teaspoon sesame oil
1 teaspoon garlic, minced

Fish

4 halibut fillets (4 to 6 oz each)
Salt and pepper to taste
1 teaspoon dried parsley or basil

Instructions

Preheat and bake squash: Preheat your oven to 400°F. Spread the diced yellow squash evenly on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon of olive oil and bake for 10 minutes to start softening the squash.
Prepare the dressing: In a small bowl, whisk together the dijon mustard, pure maple syrup, sesame oil, and minced garlic until fully combined to create a flavorful maple dijon dressing.
Add remaining vegetables and season: Remove the baking sheet from the oven and add the asparagus and grape or cherry tomatoes to the partially cooked squash. Drizzle the remaining 1 tablespoon of olive oil along with the prepared maple mustard dressing over the vegetables. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Stir gently to ensure all vegetables are evenly coated.
Arrange halibut and bake: Use a spatula to create four spaces in the vegetable mix for the halibut fillets. Place the halibut fillets on the baking sheet in the spaces, then season each fillet with salt and pepper to taste, and sprinkle with dried parsley or basil. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the halibut is fully cooked and flakes easily with a fork, and the vegetables are tender.