Sundried Tomato Crusted Halibut
This easy baked Halibut recipe is one of my absolute favorite fish dishes. Halibut (or cod) is coated in a crust of sundried tomatoes, basil, chilies and almond flour and then quickly baked in the oven. This halibut dish is truly a show stopper and is incredibly quick to prepare!
Why you will love this dish:
- This baked halibut recipe is practically foolproof to make. Simply blend everything in a food processor, put it on the halibut and bake! It’s an easy dinner that even a beginner cook can prepare.
- This is a total show stopped of a fish recipe, every time I make it for friends or family, everyone goes crazy over the great flavor. It’s definitely a dish worthy of being served to guests at a dinner party, or for special occasions, yet is quick enough to prepare for a delicious weeknight dinner.
- This entire halibut dish comes together in less than 20 minutes! So quick and easy making it perfect for busy weeknights
- It’s an easy recipe to prepare part of (the coating) the day before which will cut your prep time down to a matter of minutes before baking.
- This will quickly become your favorite way to prepare fresh fish, and the coating is so versatile it can be used on a variety of other types of mild white fish too
- This recipe requires simple ingredients that the majority of grocery stores will carry
- This Halibut is Whole30, Paleo, Dairy Free, Grain Free, Gluten Free, and Specific Carbohydrate Diet Legal.
What To Serve With This Baked Halibut
This fish is fantastic on its own, but if you are looking for a condiment to serve alongside, this tartar sauce works really well with it. I like to serve this baked halibut with a big salad such as this or this, but it’s also delicious served alongside roasted broccoli, roasted fennel, mash or green beans.
What Is Halibut
Halibut is a large, flat fish that lives on the ocean floor that can grow to up to 8 ft long and over 200 pounds in weight. It’s a lean, white-fleshed fish with a mild flavor and a firm texture, making it popular in seafood dishes thanks to its versatility. Although halibut is a firm fish, once baked it develops a wonderful flaky texture and slightly sweet flavor. Halibut is a good source of lean protein and essential nutrients like omega-3 fatty acids, which are beneficial for heart health.
What You Need To Make This Baked Halibut Recipe
- Sun-dried Tomatoes: Use jarred sun-dried tomatoes in oil which will be softer and easier to blend than dehydrated sun-dried tomatoes which are much tougher in texture.
- Basil: only use fresh basil, not dried. If you are unable to find any fresh basil then it can be substituted for fresh parsley.
- Chili pepper: A fresno chili pepper adds the perfect amount of spice. I recommend removing the seeds before adding it to the blender so that the spiciness doesn’t overpower all of the other flavors in the coating for the halibut
- Lemon: lemon helps to cut through the richness of the sun-dried tomato crust and add a wonderful freshness.
- Balsamic Vinegar
- Almond Flour: To make this recipe grain free, whole30 and paleo I used almond flour. If you are not following a grain free diet then breadcrumbs can be used instead (gluten free breadcrumbs work too!)
- Halibut: When buying frozen or fresh halibut from the grocery store or fish market, look for fillets that are bright in colour with no discoloration or dryness.
- Parsley: I like using fresh chopped parsley as a garnish, but alternatively you can substitute it for chopped green onions
- Salt & Black Pepper
How To Make This Baked Halibut Recipe
- Start by making the sun-dried tomato crust. In a food processor combine the sun-dried tomatoes, basil leaves, chili pepper, lemon zest, lemon juice, vinegar and garlic and blend until a smooth thick paste forms.
- Place the halibut fillets skin side down in a large baking dish or on a sheet pan. Blot the halibut with a paper towel to remove any excess moisture from the surface and then generously season the fillets with kosher salt and black pepper
- Spoon the sun-dried tomato paste on top of the fish and use your fingers to press the paste all over the fish so that it’s completely coated.
- Transfer the halibut filets to the oven and bake for 12 minutes. I like to sprinkle the cooked halibut with fresh parsley and a little tartar sauce on the side.
You can find more detailed instructions in the recipe card below.
How To Tell When The Halibut Is Done Cooking
Cooking times may vary depending on the thickness of the halibut fish fillets. There are a few things to look for when trying to tell if the fish is fully cooked through
- Cooked halibut should have a pearly white color.
- Halibut should be moist and flaky when cooked. Use a fork to gently pry the flesh apart; if it flakes easily, it’s likely done. Overcooked halibut may be dry and tough.
- Use a meat thermometer to check the internal temperature of the halibut. Fish should be cooked to an internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the fish to get an accurate reading.
Can I Prepare This Baked Halibut Recipe in Advance?
The coating can be made up to 3 days in advance and stored in a separate container in the fridge. I only recommend putting the sun-dried tomato paste onto the halibut fillets and baking right before serving as the ingredients in the coating will dry out the fish if left on too long before cooking.
What About Leftovers?
Leftovers of this baked halibut are best stored in an airtight container in the fridge for up to 3 days. I like eating leftovers at room temperature but if you prefer to eat them warmer I recommend reheating them in the oven at 275°F for 10-15 minutes. Avoid reheating the halibut at a higher temperature which will dry out the fish.
Here are a few more seafood recipes you will love:
- Seared Scallops with Pea & Mint Puree
- Easy Canned Tuna Cakes
- One Pan Mediterranean Cod
- Mahi Mahi with Tomato Lemon Sauce
- Tuna Poke Salad
- Seared Tuna Tacos with Mango Jalapeno Salsa
- Easy Spinach Stuffed Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Sun-dried Tomato Crusted Halibut Recipe
- 1/3 cup roughly chopped sundried tomatoes
- 1/2 cup loosely packed fresh basil
- 1 Fresno chili pepper
- 1 1/2 tsp lemon zest
- 1 tbsp balsamic vinegar
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 cup almond flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 halibut fillets (approx 1 1/4lbs)
- 1 tbsp chopped parsley
- tartar sauce
- Preheat the oven to 200C (400F)
- In a food processor combine the sundried tomatoes, basil, Fresno chili pepper, lemon zest and juice, vinegar and garlic and pulse until its blended into a thick paste.
- Add the almond flour and olive oil into the food processor and blend for 10 seconds until completely mixed in.
- Place the halibut in a baking dish and season the fillets with salt and pepper. Spoon the sundried tomato mixture onto the halibut and use your fingers to press the paste all over the fish so that its completely coated.
- Bake the fish for 12 minutes until the fish flakes with a fork. Sprinkle with fresh chopped parsley before serving. This dish is delicious with tartar sauce.