An easy baked halibut with veggies, citrus and pistachios panko breadcrumbs topping.Jump to Recipe Print Recipe
This baked halibut with vegetables is simple and elegant. The simple but rich flavors showcases the delicate taste of the halibut. Vegetables, aromatics and the halibut topped with pistachio panko breadcrumbs are all added to individual ovenproof dish and baked. This easy and quick cooking method makes it the perfect date night at home entree. The dish is so delicious down to the last bite.
Further, the baked halibut with vegetables closely resembles a classic provencal fish dish combined with a Cuban mojo style flare. Notably, the use of fresh herbs results in a fresher more delicious flavor. Additionally, the use of lemon and orange slices added the Cuban flare (similar to Mojo tasting dishes). The delicate halibut is finished with a nutty crumble of pistachios and panko breadcrumbs.
While halibut fish works perfectly in this recipe, other fish that can be substituted includes, cod, haddock or fluke, to name a few. Moreover, halibut or cod are better as they are both easily available for purchase in their wild forms (as opposed to farmed). Notably, halibut has a smoother, sweeter and delicate delicious taste.
Importantly, this baked halibut with vegetables is very healthy. The halibut itself is rich in nutrients, vitamins, minerals and omega-3s. Carrots added beta carotene while tomatoes brings the lycopene. Oranges and lemons added vitamin C. Moreover, the overall dish is loaded with protein, and fiber. The recipe does use a small amount of butter, but this can be eliminated – use olive oil instead. The dish will still be super delicious. Enjoy and happy Cooking!
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Baked Halibut and Vegetables
An easy healthy baked halibut with vegetables and citrus. It makes an excellent date night dinner.
FOR THE TOPPING:
- 2 tablespoons Pistachios coarsely ground
- 2 tablespoons panko breadcrumbs
- 2 teaspoons extra virgin olive oil
FOR THE VEGETABLES AND AROMATICS:
- 2 medium carrots organic. peeled and julienned
- 1/2 large shallot or 1 medium. Peeled and sliced thinly.
- 3 – 4 cloves garlic peeled and slivered
- 1/3 cup freshly chopped mixed herbs I like to use rosemary, oregano, dill and thyme.
- 2 tablespoons capers rinsed
- 2 – 4 tablespoons white wine
- 1 tablespoon extra virgin olive oil
- 1 small orange peeled and cut into 4 slices
- 1 lemon peeled and cut into 4 slices, Remove seeds if necessary.
- 1 large beefsteak tomato. cut into 4 slices
- 2 ounces butter diced
- salt and freshly ground black pepper to taste.
FOR THE FISH:
- 1 pound halibut skinless boneless. Can use any firm white fish you prefer.
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
PREHEAT OVEN 425F/218C DEGREES:
Prepare the topping:
In a small bowl, mix together the ground pistachio nuts, panko breadcrumbs and extra virgin olive oil. Set aside.
SEASON THE HALIBUT:
Season the halibut generously with the salt and freshly ground black pepper.
ASSEMBLE THE FINAL DISH:
Divide all ingredients into half. Add the divided ingredients into two 1-quart oven proof baking dish. I like to layer carrots,, shallots, garlic, capers, and sprinkle herbs, reserving 2 teaspoons to sprinkle on fish.
Pour in the wine. Drizzle with extra virgin olive oil. Sprinkle with a generous pinch of salt and freshly ground black pepper. Mix to coat the veggies with the seasoning.
Place the fish on top of the veggies. Sprinkle with the remaining herbs.
Place 2 slices of tomatoes on top of each fish in a single layer. Add the orange and lemon slices around the fish.
Sprinkle the top of the fish with the pistachio breadcrumb mixture. Top with a few pieces of butter.
Place the dishes on a sheet pan for easy handling.
Bake the fish and vegetables for 15 to 20 minutes or until the internal fish temperature reaches 141F – 145F degrees.
Note: Check the browning of the breadcrumbs nut mixture around 12 minutes into the baking. If getting too brown cover loosely with aluminum foil.
Serve the dish hot in the baking dish. Enjoy.