A perfectly baked fillet of Pacific halibut boasts a delicate and mild flavor profile, with large-yet-tender, moist flakes and a characteristically meaty bite.
But being so lean and meaty, Pacific halibut can become quite tough when overdone, so timing and technique is key for this variety of fish. Luckily, getting baked Pacific halibut right is not difficult to do.
Simple Tips for Perfectly Baked Pacific Halibut
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Pat the halibut fillet dry to remove excess moisture.
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Extra-virgin olive oil adds subtle flavor and keep the fillet tender.
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An instant-read thermometer ensures perfect doneness.
How to Bake Pacific Halibut
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, olive oil, salt and pepper, baking sheet
Preheat your oven to 400F.
Meanwhile, pat halibut fillet dry with a tea towel or paper towel, then season with salt and pepper and place on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with parchment paper first.
Drizzle olive oil over Pacific halibut, coating both the top and bottom so the fillet doesn’t stick.
Transfer to center rack in oven and set timer for 8 minutes. Pacific halibut is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. If not quite done, allow to cook for a couple minutes more.
Enjoy! And after you've mastered how to bake Pacific halibut, level up with our simple but delicious recipe for Baked Pacific Halibut with Easy Chermoula Sauce or try out a sheet pan meal with our recipe for Zingy Pacific Halibut with Green Beans.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
