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Sheet Pan Alaska Halibut with Zucchini, Mushrooms and Tomato

Sheet Pan Alaska Halibut with Zucchini, Mushrooms and Tomato
Dinner couldn’t be easier with this two-step sheet pan halibut with roasted vegetables.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

Ingredients

  • 4 Alaska halibut filets (about 6 ounces each)
  • 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

Nutrition Facts

Calories 322
Total fat 16g
Saturated fat 3g
Calories from fat 137
Cholesterol 123mg
Protein 38g
Carbohydrate 10g
Fiber 2g
Sodium 631mg
Calcium 54mg
Omega-3 fatty acids 1190mg

Instructions

  1. Step 1 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.

  2. Step 2 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.

  3. Step 3 Plating notes

    Can be served over the vegetables, with the vegetables spooned on top, or with the vegetables on the side.

Nutrition Facts

Calories 322
Total fat 16g
Saturated fat 3g
Calories from fat 137
Cholesterol 123mg
Protein 38g
Carbohydrate 10g
Fiber 2g
Sodium 631mg
Calcium 54mg
Omega-3 fatty acids 1190mg