Baked Halibut Recipe

Preheat and prepare fish

Preheat the oven to 400°F (205°C). Pat halibut fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drizzle 2 tbs olive oil over the fillets and rub to coat evenly.

Sear (optional for color)

Heat a large oven-safe skillet over medium-high heat until shimmering. Add 1 tbs butter. When butter is foaming, place fillets in the pan (do not crowd). Sear 1–1.5 minutes per side just to develop light golden color — you are not cooking through. Transfer skillet to the oven.

Bake

Bake the halibut in the preheated oven for 8–12 minutes, depending on thickness (about 10 minutes for 1-inch thick fillets), until the fish reaches an internal temperature of 130–135°F (54–57°C) for moist, flaky halibut. If not searing first, place fillets on a lightly oiled sheet or baking dish and bake for the same time. Remove from oven and dot with remaining 1 tbs butter and a squeeze of the lemon juice; let rest 2 minutes.

While oven is preheating or while fish sears, make the lemon breadcrumbs. In a medium skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add 1 clove minced garlic and cook 30 seconds until fragrant but not browned.

Add 1 cup breadcrumbs and 1 tbs lemon zest to the skillet. Toast, stirring frequently, until crumbs are golden and crisp, about 4–6 minutes. Remove from heat, stir in 2 tbs finely chopped parsley, 1/2 tsp fine sea salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm and set aside.

If you prefer a crisper topping, spread the breadcrumbs on a small baking sheet and heat in the oven for 3–5 minutes after the fish is nearly done; watch closely to avoid burning.

While fish bakes, make creamed spinach. In a large sauté pan over medium heat, add 1 tbs butter and 1 tsp olive oil. When butter melts, add 1 finely minced shallot and sauté 1–2 minutes until softened. Add 1 clove minced garlic and cook 30 seconds.

Sprinkle 1 tsp all-purpose flour over the aromatics and stir to combine, cooking 30–45 seconds to remove raw flour taste.

Gradually whisk in 1/2 cup whole milk and 1/4 cup heavy cream, bringing the mixture to a gentle simmer. Cook, stirring, until slightly thickened, about 2–3 minutes.

Add the fresh spinach in batches, tossing to wilt each addition. Continue until all 10 oz spinach is wilted and incorporated. The greens will reduce significantly in volume.

Season the creamed spinach with 3/4 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg. Stir in 1/2 tbs fresh lemon juice to brighten. Taste and adjust seasoning. Keep warm until plating.

Divide the creamed spinach evenly among 4 plates, creating a small bed in the center of each plate.

Place one baked halibut fillet on top of each spinach bed. Spoon a generous tablespoon of lemon breadcrumbs over each fillet so some crumbs rest on the fish and some fall around the plate.

Garnish with a lemon wedge and a sprinkle of microgreens or chopped parsley if desired. Serve immediately.