Sheet-Pan Halibut with Roasted Fennel
Tender, flaky halibut fillets roasted on a single sheet pan alongside caramelized fennel wedges and sweet cherry tomatoes. The fennel turns mellow and soft in the oven while the fish stays perfectly moist. A bright, herby dressing ties everything together for a light, elegant dinner that comes together with minimal cleanup.
For 4 servings
- prep
Preheat the oven and prep the sheet pan.
Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper. Place the pan in the oven while it preheats.
TIPPreheating the pan gives the vegetables a head start on browning the moment they hit the surface. - prep · ~15 min
Season the vegetables and roast.
1.In a bowl, toss fennel wedges and halved cherry tomatoes with 2 tablespoons olive oil, sliced garlic, half the salt, and black pepper.2.Carefully remove the hot sheet pan from the oven and spread the vegetables in a single layer.3.Roast for 15 minutes until fennel is just starting to soften and brown at the edges.TIPKeep the fennel wedges intact — if they break apart, they'll cook unevenly and burn before the fish is done. - prep
Season the halibut.
Pat the halibut fillets completely dry with paper towels. Rub with the remaining 1 tablespoon olive oil and season with the remaining salt and a pinch of black pepper.
TIPDry fish = better browning. Water is the enemy of a good sear, even in the oven. - roast · ~12 min
Add halibut and finish roasting.
1.Push the vegetables to the edges of the pan and place the halibut fillets in the center, spaced evenly.2.Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork. Internal temperature should read 130-135°F.3.Remove from oven and let rest 2 minutes on the pan.TIPHalibut goes from perfect to dry fast — check at 10 minutes and pull it the moment the thickest part just turns opaque. - mix
Make the lemon-caper dressing.
While the fish roasts, whisk together the lemon juice, lemon zest, dijon mustard, and chopped capers in a small bowl.
- serve
Drizzle, garnish, and serve.
1.Transfer halibut and vegetables to plates or a serving platter.2.Drizzle the lemon-caper dressing over the fish.3.Scatter reserved fennel fronds and chopped parsley over the top.4.Serve immediately.TIPThe fennel fronds aren't just garnish — they carry all that delicate anise flavor and make the dish taste fresher.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the halibut fillets bone-dry before seasoning to ensure they don't steam in the oven.
- 2Preheat the sheet pan in the oven so the vegetables start caramelizing instantly.
- 3Keep fennel wedges intact during cutting; thin pieces will burn before the fish is done.
- 4Check the halibut at 10 minutes—pull it when the thickest part just turns opaque and flakes easily.
- 5Reserve the fennel fronds for a fragrant garnish; they add a delicate anise lift to the finished dish.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon for roasting vegetables and skip oil on the fish—instead mist with cooking spray. This cuts fat while still letting the fennel soften and the fish steam gently.
high proteinHigh-protein
Swap the halibut for an equal weight of thick salmon fillets (skin on or off). Salmon’s higher fat content means you can roast it a minute or two longer without drying out.
jainJain
Omit garlic and onion-family ingredients (skip garlic slices, use asafoetida instead). Replace halibut with paneer or firm tofu for a vegetarian, Jain-friendly option.
veganVegan
Replace halibut with large portobello mushroom caps or thick slabs of extra-firm tofu. Roast them alongside the fennel and tomatoes, then drizzle with the lemon-caper dressing.
Why this is on our healthy list.
Lean Protein Source
Halibut is a low-fat, high-quality protein that supports muscle maintenance and repair without excess saturated fat.
Rich in Omega-3s
Halibut provides beneficial omega-3 fatty acids, which are associated with heart and brain health.
Vitamin C from Tomatoes
Cherry tomatoes contribute vitamin C and lycopene, an antioxidant linked to reduced inflammation.
Digestive Support from Fennel
Fennel is a source of dietary fiber and compounds that may aid digestion and provide gentle anti-bloating effects.
Frequently asked questions
Yes, but thaw it completely in the fridge overnight, then pat very dry before seasoning to avoid excess moisture that prevents browning.
