Dinner can't get any easier than this 2-step sheet-pan halibut with roasted vegetables. Mushrooms, zucchini and grape tomatoes swirled with a bit of lemon juice and oil look gorgeous surrounding that halibut you'll easily be roasting to perfection after just a few minutes of prep time.
Sheet Pan Halibut with Roasted Veggies
An excellent choice for any busy night - this two step recipe is easy and delicious! Substitute your favorite veggies or add a salad on the side, this one is so healthy, you can have two desserts.
- 6 ounces cherry or grape tomatoes, halved
- 1 medium zucchini (about 8 ounces), sliced
- 8 ounces cremini mushrooms, quartered
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic (around 4 cloves)
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Prepare halibut and vegetables
Preheat oven to 400F. Arrange the halibut and vegetables on a large baking sheet. Whisk together the olive oil, lemon juice, garlic, lemon zest, salt, and pepper. Brush over the halibut and drizzle the rest over the vegetables. Toss the vegetables so they are evenly coated, then arrange in as flat a layer as possible on the sheet around the halibut.
Bake and serve
Bake for 14 minutes, or until the halibut is opaque, flakes easily, and is just cooked through. Serve the halibut with the vegetables.
Plating Notes: Can be served over the vegetables, with the vegetables spooned on top, or with the vegetables on the side.
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