When I think of effortless elegance in the kitchen, I think of Ina Garten. Her recipes are cozy, elevated, and always dependable.
This halibut recipe—deeply inspired by her style—is a tribute to her signature approach: simple, high-quality ingredients and warm, unfussy cooking. It’s light, flaky, and richly flavorful with just the right balance of lemon, garlic, and fresh herbs.
Whether you’re serving this to picky eaters or plating it up for guests, it’s the kind of dish that makes you feel like you’re cooking in the Hamptons—but from your own kitchen, apron on and barefoot, of course.
Why You’ll Love This Recipe
This baked halibut is a one-dish wonder: the fish comes out perfectly tender, the butter and white wine keep it moist, and the topping—made from breadcrumbs, herbs, and lemon zest—adds the most satisfying crunch. It’s Ina-level easy but looks and tastes restaurant-worthy.
Even better, it’s family-friendly. The mild, flaky halibut appeals to kids, and the crispy topping makes it a hit with even hesitant seafood eaters. Serve it with rice, potatoes, or a simple green salad and you have a full meal in under 30 minutes.
What You’ll Need
- 4 (6-ounce) halibut fillets
- ½ cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Zest of 1 lemon
- 2 garlic cloves, minced
- 3 tbsp unsalted butter, melted
- 2 tbsp extra virgin olive oil
- ¼ cup dry white wine (like Sauvignon Blanc)
- Salt and freshly ground black pepper
- Lemon wedges, for serving
Pro Tips
- Use fresh halibut if possible – It makes all the difference in flavor and texture.
- Pat the fillets dry – This helps the topping stick and allows the fish to brown slightly.
- Don’t overbake – Halibut cooks quickly; it’s done when opaque and flakes easily with a fork.
- Make the topping in advance – It stores well and can be frozen, making dinner prep even easier.
- Add a squeeze of fresh lemon at the end – It brightens every bite and complements the rich butter topping.
Tools You’ll Need
- Baking dish (9×13-inch works well)
- Small mixing bowl
- Zester or microplane
- Basting brush
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Substitutions and Variations
- No halibut? Try cod, sea bass, or haddock.
- Gluten-free? Use gluten-free panko or crushed rice crackers.
- Dairy-free? Substitute melted butter with olive oil or plant-based butter.
- Extra lemony? Add a few thin lemon slices directly on top of each fillet before baking.
- Spicy kick? Mix a pinch of red pepper flakes into the breadcrumb topping.
Make Ahead Tips
- Topping: Mix the breadcrumb topping up to 2 days in advance and store in the fridge.
- Assembly: You can assemble the halibut in the baking dish and refrigerate it for up to 2 hours before baking.
- Leftovers: Flaked leftover fish is excellent in tacos, salads, or a simple fish sandwich the next day.
How to Make Ina Garten-Inspired Baked Halibut
Step 1: Preheat Oven and Prepare Baking Dish
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or butter.
Step 2: Make the Breadcrumb Topping
In a small bowl, mix together panko, parsley, thyme, lemon zest, minced garlic, melted butter, a pinch of salt, and freshly ground pepper.
Step 3: Prepare the Fish
Pat the halibut fillets dry and season both sides with salt and pepper. Place them in the prepared baking dish.
Step 4: Top and Add Wine
Spoon the breadcrumb mixture evenly over each fillet. Pour the white wine around (not over) the fish into the baking dish.
Step 5: Bake
Bake for 12–15 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
Step 6: Garnish and Serve
Remove from oven and let sit for 2–3 minutes. Serve with lemon wedges and a sprinkle of fresh parsley.
Leftovers and Storage
- Store cooled leftover halibut in an airtight container in the fridge for up to 2 days.
- Reheat gently in the oven at 300°F until warmed through—avoid microwaving to preserve texture.
- Flake cold leftovers onto salads or inside wraps for an easy lunch.
Recipe FAQs
1. Can I use frozen halibut?
Yes, just thaw it completely and pat dry before seasoning to remove excess moisture.
2. What if I don’t have white wine?
You can substitute with chicken broth or a splash of lemon juice for acidity.
3. What side dishes go best with this?
Rice pilaf, roasted asparagus, mashed potatoes, or even a fresh cucumber salad work wonderfully.
4. Can I double this recipe for guests?
Absolutely! Just use a larger baking dish and make sure the fillets aren’t overlapping so they bake evenly.
Why This Baked Halibut Deserves a Spot in Your Weekly Dinner Rotation
This Ina Garten-inspired halibut dish has that rare magic of being both elegant and simple. It’s packed with flavor, ready in under 30 minutes, and looks like it came straight out of a fine-dining kitchen.
But truly, it’s homey enough for weeknights and special enough for guests. Try it once, and it just might become your go-to fish dinner.
Let me know how it turned out in the comments—did your family love it? Any twists you added? I’d love to hear from you!
