Roasted Halibut Sheet Pan Dinner
Deliciously buttery and tender halibut, cooked on a sheet pan with andouille sausage, corn, and potatoes, for a fun seafood boil flavor profile, and a quick, low mess dinner!
Roasting halibut this way results in a light and tender, flaky fish that is full of flavor, and comes complete with a whole meal.
I am always cooking for a house full, and my best tip for cooking fish for a crowd is to use either a large filet, or cook several smaller ones on a sheet pan. This will ensure fish that is buttery and delicious. And when you combine that with vegetables, you get a crisp-tender veggie accompaniment, that is cooked alongside the fish. You know I love a good sheet pan meal, like this Pesto Parmesan Salmon and Potatoes meal. But halibut is just wow!
One of the major reasons halibut is such a popular (and expensive) fish is because it doesn’t have that fishy flavor everyone hates, rather it is mild and sweet. It is known for a firm texture and clean taste.
And then when you add the health benefits, like the fact that halibut is a good source of protein and is rich in selenium, phosphorus, vitamin D, and several B vitamins, it just makes sense it is a great choice for dinner.
What You Need to Make Roasted Halibut Sheet Pan Dinner
Making this dinner is so eazy peazy, you just need a few simple ingredients and seasonings. I always say with fish, the simpler the better. Here is what you should gather:
- Halibut filets, skinless, 1- 1 ½ inches thick- The right thickness ensures proper cooking time with this method.
- Salt and pepper- To season the filets.
Seasoned Butter: This is how we flavor the fish, make a simple butter compound that will be lathered on the fish for a fantastic meal.
- Unsalted butter, softened
- Old Bay seasoning
- Onion powder
- Lemon juice, fresh is best here.
The Rest
- Baby red potatoes, unpeeled, halved
- Vegetable oil
- Salt and Pepper
- Corn, husked, silks removed, cut into thirds
- Andouille sausage, cut into 1 inch thick rounds
- Minced, fresh parsley
Supplies:
As you can see, we are keeping it really simple to give the fish a chance to really shine and the flavors to really stand out. The best way to enhance the flavor of the fish is to not overdo it with the seasonings, and so I have adjusted until we reached the perfect combo.
How to Make Roasted Halibut Sheet Pan Dinner
Step 1: Prep Your Oven
Preheat the oven to 500 degrees, with the rack in the lowest position.
Step 2: Make your Butter Compound
In a bowl, combine butter, Old Bay, onion powder, and lemon juice, set aside.
Step 3: Prep Your Halibut
Pat halibut dry, and season with salt and pepper, place on a plate and put in the refrigerator uncovered while you prepare the rest.
Step 4: Load Your Baking Sheet
Take a baking sheet, and brush it with 1 tablespoon of oil.
In a large bowl toss the potatoes with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Pour onto one side of the baking sheet. Add corn to the bowl the potatoes were in, and toss with remaining oil, and a little salt and pepper.
Then pour onto the other side of the baking sheet. Add andouille sausage around it.
Step 5: Roast Veggies
Place your sheet pan in the oven, and roast for 20-25 minutes, rotating the sheet half way through roasting time.
Step 6: Add Fish, Remove Corn
Remove the sheet pan of vegetables from the oven, and reduce the oven temp to 425 degrees F. Use tongs to take corn off the sheet. Transfer the corn to a clean bowl, and toss with half the seasoned butter. Cover with foil, and set aside.
Then use a wooden spoon to push the andouille sausage to the side of the sheet with the potatoes, and use the empty space on your baking sheet for the halibut. Place the halibut on the sheet pan.
Step 7: Roast Until It is All Done
Return the tray to the oven, and continue roasting for 8-10 more minutes, until the internal temp of the fish is 140 degrees, and it flakes easily.
Step 8: Garnish and Serve
Remove from the oven, and place everything together on a serving dish, including the corn, use remaining butter to top the halibut, and sprinkle everything with parsley, and serve.
Tips and Tricks for making Roasted Halibut Sheet Pan Dinner
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Wash Fish: Halibut is so yummy, and to help it avoid any fishy flavor, it is great to give it a quick rinse before cooking. Run it under cold water, rinsing thoroughly, then pat dry with a paper towel.
- Room Temp: When you add cold fish to a hot pan it can cook unevenly, so because you are cooking the vegetables first, it is a good idea to let halibut sit out for 15 to 20 minutes before adding it to the pan so that it can warm to room temperature. Just be careful not to let it sit out for too long. Just pull it out while the vegetables roast so it can reach temp right before it goes on the pan and into the oven.
- Don’t Overcook It: When preparing halibut, the number one thing you want to do is not overcook it. Halibut is prone to drying out quickly because the fish naturally does not contain much oil. So you do not want to take this gorgeous filet, that is super pricey, and ruin it by drying it out. So, how do you not overcook halibut? Use a thermometer on it. Halibut is best when cooked to a low internal temperature. It will readily flake at only 118 degrees, the equivalent of a rare steak. Cook between 118 and 140 degrees. The cooking time listed is for the thickness indicated, adjust if your filet is thicker or thinner.
- Does it Flake?: If you do not have a meat thermometer, or don’t want to mess with it, you can tell if your fish is done is by testing it with a fork. Stick a fork in it at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance.
Other Great Recipes:
Roasted Halibut
Ingredients
- 4 6-8 ounce halibut fillets, skinless, 1- 1 ½ inches thick
- Salt and pepper
Seasoned Butter
- 4 tablespoons unsalted butter softened
- 2 teaspoons Old Bay seasoning
- ½ teaspoon onion powder
- 1 teaspoon lemon juice fresh
The Rest
- 1 ½ pounds baby red potatoes unpeeled, halved
- ¼ cup vegetable oil
- Salt and Pepper
- 4 ears of corn husked, silks removed, cut into thirds
- 12 ounces andouille sausage cut into 1 inch thick rounds
- 1 ½ Tablespoons minced fresh parsley
Instructions
- Preheat the oven to 500 degrees, with the rack in the lowest position.
- In a bowl, combine butter, Old Bay, onion powder, and lemon juice, set aside
- Pat halibut dry, and season with salt and pepper, place on a plate and put in the refrigerator uncovered while you prepare the rest.
- Take a baking sheet, and brush it with 1 tablespoon of oil.
- In a large bowl toss the potatoes with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Pour onto one side of the baking sheet.
- Add corn to the bowl the potatoes were in, and toss with remaining oil, and a little salt and pepper. Then pour onto the other side of the baking sheet. Add andouille sausage around it.
- Place in the oven, and roast for 20-25 minutes, rotating the sheet half way through roasting time.
- Remove from the oven, reduce oven temp to 425 degrees F, and use tongs to take corn off the sheet. Transfer to a clean bowl, and toss with half the seasoned butter. Cover with foil, and set aside.
- Use a wooden spoon to push the andouille sausage to the side of the sheet with the potatoes, and use the empty space on your baking sheet for the halibut.
- Return the tray to the oven, and continue roasting for 8-10 more minutes, until the internal temp of the fish is 140 degrees, and it flakes easily.
- Remove from the oven, and place everything together on a serving dish, including the corn, use remaining butter to top the halibut, and sprinkle everything with parsley, and serve.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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