If you're new to fennel or aiming to elevate your seafood game, try your hand at this mouthwatering sheet pan baked halibut with fennel and potatoes. The exquisite anise undertones of tarragon and roasted fennel make for a divine pairing with the firm, succulent halibut.
By roasting the fennel beforehand, it will transform into a subtly sweet, buttery texture, while the tarragon introduces fresh anise notes. Feel free to swap in your favorite herbs, like dill or basil, if you prefer though.
While skipping the potatoes is an option, I wouldn't dare. This sheet pan wonder, complete with a crisp green salad, promises a delicious dish. Let the simplicity of this healthy recipe play out, the quality of the seafood will shine through effortlessly.
- Halibut: Delight in the mild, succulent flavor of halibut, renowned for its firm texture that makes it an ideal candidate for grilling and roasting.
- Potatoes: The timeless combination of roasted potatoes and fish is a timeless classic. Think "fish and chips." There's no need to tinker with perfection.
- Fennel: Explore fennel's affinity with seafood in this recipe. Roasting reveals its delicate, savory anise flavor. It goes perfectly with any seafood really.
- Garlic: I like to use a finely minced garlic paste and smear it on top of the halibut, creating a flavorful crust during baking.
- Tarragon (optional): Elevate the roasted fennel's anise flavors with a sprinkle of chopped tarragon. Alternatively, fresh dill or parsley can be used instead.
Full ingredient list below.
- Begin by preheating your oven to a toasty 425°F. While it warms up, gently coat the potatoes in oil, adding a pinch of salt. Arrange them on one half of a sheet pan. Slice the fennel and repeat the process on the other half of the pan.
- Once your oven is ready, let the potatoes and fennel roast for approximately 25 minutes.
- Then, remove the pan from the oven and it's time to prep the halibut fillets. Sprinkle them with a pinch of salt, minced garlic, and cracked pepper. Nestle the halibut under the roasted fennel, adorning each fillet with a generous pat of butter. This ensures the fennel's essence melds with the fish as the butter melts down.
- Return the sheet pan to the oven, allowing the fish to cook for additional 15-20 minutes. Keep a watchful eye to ensure the halibut doesn't burn. Beware of overcooking.
- Garnish the dish with freshly chopped tarragon, a squeeze of lemon juice, and a dollop of mayo.
If you can't find halibut near you, this recipe will work with pretty much any white fish, such as cod or sole. Just make sure to adjust the cooking time based on the thickness of the filet.
For an even crispier top, switch the oven to broil for the last 2-3 minutes. Be careful though, the broiler can turn a piece of fish from perfectly golden-brown to burnt very quickly.
No more than 15-20 minutes, depending on the oven or pan temperature. Halibut is already a very firm white fish, and overcooking will make it tough and dry.
I prefer to bake at 425 degrees. This temperature ensures a crispy exterior while maintaining a tender interior.
I wouldn't recommend cooking any fish without defrosting it first, especially not halibut, as the fillets tend to be thicker and may not cook through evenly.
One of my favorite uses for leftover fish is making "fish cakes." Similar to crab cakes, mash the leftover halibut with flour, spices, onion, egg, etc., and form patties to fry.
More Seafood Recipes
- Rockfish Tacos (Baja Taco style)
- Mediterranean Halibut with Rosemary
- Baked Dijon Halibut
- Salmon with Mushroom Risotto
Sheet Pan Baked Halibut with Potatoes and Fennel
- 1 lb halibut fillets (cut in individual servings)
- 3 small Yukon gold potatoes (peeled and cut into eighths)
- 1 large bulb fennel (halved and sliced into half moons)
- 2 cloves garlic (minced)
- 2 tablespoon tarragon or dill (roughly chopped)
- 3 tablespoon grapeseed oil (or any neutral oil)
- 1 tablespoon butter (per filet)
- salt and cracked pepper (to taste)
- dijon mustard mayo, and lemon, (for serving)
- Preheat oven to 425° and while waiting, toss the potatoes with the oil and a good pinch of salt and arrange on half of a sheet pan. Then, repeat with the sliced fennel and arrange on the other half of the pan.
- Once the oven is preheated, roast the potatoes and fennel for about 25 minutes or until the fennel just begins to brown.
- After that, remove the pan from the oven and top the halibut filets with a good pinch of salt, garlic, and cracked pepper. Then arrange the halibut filets under the roasted fennel on the sheet pan and top with a good pat of butter. This will help the fennel flavor drip and bake into the fish.
- Then, place the sheet pan back into the oven for another 15-20 minutes or until the fish is opaque all the way through. Be careful not to over cook, halibut can dry out very quickly.
- Remove the pan from the oven and serve with a sprinkle of freshly cut tarragon, lemon wedges, and mayo.
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- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove