Best Recipe for Baked Halibut with Brussels Sprouts & Quinoa

I’ve always believed that healthy dinners don’t need to be complicated. Like many of you, I spend my evenings trying to put together meals that are both good for my family and actually taste great. After years of experimenting in the kitchen, I’ve found that simple combinations often work best.

This baked halibut dish has become one of our regular weeknight favorites. It combines the natural flavors of fresh fish with the earthiness of brussels sprouts, all served over a bed of protein-rich quinoa. What I love most about this recipe is how everything comes together on one sheet pan, making cleanup a breeze. On busy nights when I want something nutritious but don’t want to spend hours in the kitchen, this is my go-to meal.

And here’s a little secret – even my kids, who usually turn their noses up at anything green, have learned to love this one. Maybe it’s because the brussels sprouts get slightly crispy in the oven, or maybe it’s just because everything tastes better with fish. Either way, it’s a win in my book.

What Kind of Halibut Should I Use?

For this recipe, you’ll want to look for fresh Pacific halibut, which is available from spring through fall and has a clean, mild flavor that pairs beautifully with the other ingredients. If fresh isn’t available, frozen halibut is a perfectly good alternative – just make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before cooking. When shopping, look for fillets that are firm to the touch and have a translucent, white appearance without any brown spots or discoloration. For the best results, try to choose pieces that are similar in thickness (about 1 to 1.5 inches) so they’ll cook evenly in the oven.

Options for Substitutions

This Mediterranean-style dish has plenty of room for swaps if you need them:

• Halibut: While halibut makes this dish special, you can use other firm white fish like cod, sea bass, or mahi-mahi. Just watch the cooking time as thinner fillets will cook faster.
• Brussels sprouts: Not a fan of Brussels sprouts? Try broccoli florets or cauliflower instead. They’ll need about the same cooking time and work well with these flavors.
• Quinoa: You can swap quinoa with other grains like brown rice, farro, or couscous. Just cook according to their package instructions.
• Fennel: If fennel isn’t your thing, celery makes a good substitute – it’ll give you that same fresh crunch. Use about 3-4 stalks, sliced.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) work well here too. Use about 1 cup and roast them along with the other vegetables.
• Kalamata olives: Any Mediterranean-style olive works fine here. You could also skip them or add capers instead for that briny taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking halibut is overcooking – this lean fish can quickly turn from perfectly flaky to dry and tough in just a few extra minutes, so remove it from the oven when it reaches 135°F internally, as it will continue cooking from residual heat. A common error with Brussels sprouts is overcrowding the pan, which leads to steaming instead of browning – make sure to give them enough space and roast at high heat (400°F) for those crispy, caramelized edges. When preparing quinoa, avoid the mistake of skipping the rinsing step, as this removes the bitter coating (saponin) that can affect the taste of your entire dish – rinse until the water runs clear before cooking. For the best results, let the halibut rest for 3-5 minutes after cooking, and toss the hot quinoa with your olive oil and lemon juice while it’s still warm so it absorbs all those Mediterranean flavors.

What to Serve With Baked Halibut?

Since this dish already includes quinoa and Brussels sprouts, you’ve got a complete meal, but there are some simple additions that can make it even better! A light cucumber and tomato salad with a lemony dressing would complement the Mediterranean flavors of the olives and sun-dried tomatoes perfectly. For a bit of extra zing, try serving some lemon wedges on the side – a squeeze of fresh citrus really makes fish dishes shine. If you’re feeding a hungry crowd, warm pita bread or crusty sourdough would be great for soaking up any buttery sauce left on the plate.

Storage Instructions

Keep Fresh: Place any leftover halibut and vegetables in separate airtight containers in the fridge – they’ll stay good for up to 3 days. The quinoa can be stored separately and will keep for up to 5 days. This makes it super easy to pack for lunch or reheat for dinner later in the week!

Make Ahead: You can prep the quinoa and slice the vegetables up to 2 days in advance. Just store them separately in the fridge until you’re ready to cook. The garlic can be minced ahead too – keep it in a small container with a drizzle of olive oil on top.

Warm Up: To serve leftovers, gently warm the fish in the oven at 275°F for about 10-12 minutes to keep it from drying out. The vegetables and quinoa can be warmed in the microwave or in a pan on the stovetop. Add a small splash of water or lemon juice to bring back moisture if needed.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 85-95 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 1 pound halibut fillet, divided into 4 parts
• 1 pound brussels sprouts, cleaned and sliced
• 1 fennel bulb, sliced into strips
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pitted kalamata olives, chopped
• 2 cups quinoa, cooked
• 1 tablespoon plus 1 teaspoon olive oil, separate use
• 2 tablespoons fresh italian parsley or fennel leaves, chopped
• 3 tablespoons lemon juice
• 2 tablespoons melted unsalted butter
• 1/2 teaspoon salt, separate use
• 1/2 teaspoon ground black pepper, separate use
• 4 cloves garlic, minced, separate use

Step 1: Prepare the Oven and Ingredients

Start by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature for baking.

In a large mixing bowl, combine sliced Brussels sprouts, fennel strips, sun-dried tomatoes, Kalamata olives, 1 tablespoon of olive oil, 1 clove of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of ground pepper.

Toss everything together to evenly coat the vegetables with the seasoning and oil.

Step 2: Arrange Vegetables and Halibut

Spread the seasoned vegetable mixture in a single layer on a baking sheet to ensure even roasting.

Place the halibut fillets directly on top of the vegetables.

Drizzle melted butter, lemon juice, and the remaining teaspoon of olive oil over the halibut fillets.

Sprinkle with the remaining salt, pepper, and minced garlic to add flavor as it bakes.

Step 3: Bake the Halibut and Vegetables

Bake the halibut and vegetable ensemble in the preheated oven for approximately 15-20 minutes.

The dish is ready when the halibut is cooked through and flakes easily with a fork, and the vegetables have softened and slightly caramelized.

Step 4: Cook the Quinoa

While the halibut and vegetables are baking, prepare the quinoa according to the package instructions if it has not been cooked already.

Quinoa serves as a nutritious, hearty base for your meal.

Step 5: Assemble and Serve

Once the halibut and vegetables are fully cooked, remove them from the oven and let them rest for a few minutes to set the flavors.

Serve the halibut and roasted vegetables over a bed of quinoa.

Garnish the dish with chopped fresh parsley or fennel for added freshness and color.