This baked halibut recipe is flavorful, beautiful, and easy to make. The halibut sits on a bed of blood orange beet purée that is so impressive while taking only minutes to prepare. Sprinkle with toasted almonds and chives, and you have yourself a gourmet masterpiece!
Picture this: a fresh piece of halibut, a citrusy sweet yet tangy beet purée, smoky and crunchy toasted almonds, and a sprinkle of fresh chives for a pop of green and freshness. You’re only a few steps away from a restaurant-quality meal without the headache!
Finish your halibut dish with easy roasted parsnips (an incredible root veggie with a potato-like texture and a sweet, nutty flavor). If you’re looking for a different roasted vegetable side dish, Glazed Carrots are another delish option.
Looking for other recipes that are oh-so picturesque? Bruschetta Chicken and Ricotta Toast are two of my favorites!
Why You’ll Love This Halibut Recipe
- Looks like a magazine…
- BUT it’s easy to make!
- Healthy yet satisfying
- Perfect for any season (winter/fall vegetables but bright spring/summer colors!)
Ingredient and Substitutions
- Halibut fillet – halibut is a mild white fish with a firm texture. If halibut isn’t available or is too expensive at your local grocery store or fish market, I recommend cod fillets, which can be baked the same way and are readily available and usually cheaper!
- Cooked beets – I recommend using cooked, plain beets that are vacuum sealed. You can usually find them in your local grocery store, typically in the produce section. My favorite brand is Love Beets (this is not an ad). Or you can roast your own beets by wrapping them in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool, and peel.
- Blood orange – squeeze your own blood orange juice or buy it pre-squeezed if you can find it. For the ½ cup of juice required in this recipe, you’ll need 1-2 blood oranges. You can substitute regular freshly squeezed orange juice if you can’t find blood oranges.
- Sliced almonds – sliced almonds that have been toasted in the oven are the perfect smoky, crunchy garnish.
- Extra virgin olive oil – olive oil is used to bake your halibut and parsnips.
- Sherry wine vinegar – sherry wine vinegar is a rich, nutty, and slightly sweet vinegar. It is the perfect vinegar to round out the beet purée. Substitutions include rice wine vinegar or white wine vinegar.
- Fresh chives – chives add a touch of green and sweet onion flavor.
- Parsnips (optional) – parsnips are an optional “side” with your baked halibut. They remind me of a cross between a carrot and a turnip taste-wise. They have a starchy potato-like texture. They’re really yummy when caramelized in the oven, paired with the blood orange beet purée.
How to make This Halibut Recipe
Make the purée in just 5 minutes and pop the halibut and the parsnips in the oven at the same time! Quick and easy.
- Toast almonds.
Preheat oven to 400 degrees. Toast almonds on a baking sheet or foil for 2-3 minutes until golden. Set aside.
- Prep halibut.
Place halibut in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper.
- Make purée.
In a blender, add cooked beets, blood orange juice, sherry wine vinegar, and salt and pepper to taste. Blend until smooth.
- Prep parsnips (optional).
Place parsnips on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Bake.
Place both the halibut and the parsnips in the oven at 400 degrees. Bake halibut for 10-15 minutes, and the parsnips for 15-20 minutes. Halibut is done when the thickest part is opaque (not glossy), or it registers 135-145 degrees depending on your doneness preference. Parsnips are done when they are caramelized and fork tender.
- Plate.
Add a few spoonfuls of purée to plates or bowls, spreading out so the halibut can sit on top of it. Add halibut fillets. Sprinkle with toasted almonds and chives. Add parsnips (optional).
Tips and Tricks
- You can make your blood orange beet puree up to 3 days in advance. Remove from the refrigerator 30-45 minutes before serving.
- You can also roast parsnips ahead of time, reheating in a 350 degree oven for about 10 minutes until warm.
- You can toast your almonds days ahead too!
- Buy your halibut no more than 2 days ahead of baking.
Storage and Reheating
- You can store cooked halibut in the fridge for up to 3 days, reheating in a 350 degree oven for 10-15 minutes until warm (or enjoy chilled!).
- The purée, parsnips and garnishes will keep well for up to 3 days. The purée is best served room temperature. Warm the parsnips in a 350 degree oven for 10 minutes.
Frequently Asked Questions (FAQs)
Halibut is the largest flatfish in the ocean! It’s a relatively common white fish with a firm, mild flesh.
Cod fillet is the best substitute for halibut. Cod is flakier and milder in flavor. Cod is usually less expensive than halibut as well.
Halibut is low in fat and high in nutrients.
Halibut has a meaty texture and relatively mild, slightly sweet flavor.
Halibut is done when the thickest part of the fillet is opaque (not translucent). Depending on your preference, done temperature can range from 135-145 degrees.
More Fish Recipes You’ll Love!
- Pan Seared Scallops
- Baked Cod With Lemon-Parsley Panko
- Salmon Burgers
- Poached Salmon
- Lobster Roll Puff Pastry
Baked Halibut Recipe With Blood Orange Beet Purée
Equipment
- Blender
Ingredients
- 1 pound halibut fillet, cut into 2 or 4 pieces
- ½ pound plain, cooked beets
- ½ cup blood orange juice
- ¼ cup sliced almonds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- Small handful fresh chives, snipped
- Salt and pepper, to taste
Roasted Parsnips (Optional)
- ¾ pound parsnips, peeled and sliced into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees. Toast almonds on a baking sheet or foil for 2-3 minutes until golden. Set aside.
- Place halibut in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper.
- In a blender, add cooked beets, blood orange juice, sherry wine vinegar, and salt and pepper to taste. Blend until smooth.
- Optional: place parsnips on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Place both the halibut and the parsnips in the oven at 400 degrees. Bake halibut for 10-15 minutes, and the parsnips for 15-20 minutes. Halibut is done when the thickest part is opaque (not glossy), or it registers 135-145 degrees depending on your doneness preference. Parsnips are done when they are caramelized and fork tender.
- Add a few spoonfuls of purée to plates or bowls, spreading out so the halibut can sit on top of it. Add halibut fillets. Sprinkle with toasted almonds and chives. Add parsnips (optional).
Video
Notes
- If you can’t find cooked beets, you can roast your own beets by wrapping them in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool and peel.
- For the ½ cup of juice required, you’ll need 1-2 blood oranges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
