This Mediterranean baked halibut recipe is one of the best halibut recipes you’ll ever make at home. It’s top-rated, simple to make and will give you rave reviews from your family!

This Mediterranean baked halibut recipe has been a favorite for years, getting 5 star reviews all around. It was developed because I often would bake halibut, let it cool, and then mix it with these ingredients to make a fish salad. One day I just tried it all together to cut out an extra step – it worked out great!

It’s a reader favorite because, not only is this recipe delicious, but it also is very simple for every type of cook to make. And you could even substitute the type of fish like I did with this Mediterranean salmon. You’ll love this recipe because it’s:

• Halibut – I use wild caught halibut, but it can be pricey. If you don’t want to spend the money on halibut, wild caught cod is a less expensive substitute. The sauce can really work well on a few different types of fish. Previously frozen halibut is ok, just make sure it’s fully defrosted and dry before baking. I portion out about 6-8oz a person, so 1 3/4-2 pounds for 4 people.
• Sun-dried tomatoes – If you can buy these dehydrated in bulk (not in olive oil), I think the flavor is so much better. However any sun-dried tomato in olive oil will work. You can also make your own sun-dried tomatoes.
• Fresh Basil – Fresh basil is a must for this recipe just because a stronger basil flavor here works well with the tomatoes. Dried will work in a pinch.
• Mayonnaise – I use Chosen Foods Avocado Oil Mayo, or you can even do homemade mayo. It may seem strange to put mayo on halibut, but it keeps the fish really flavorful and prevents it from drying out. 
• Dried Oregano – Fresh is certainly fine for this recipe if you have it, but dried works well here. 
• Garlic – Fresh garlic works best to add a stronger flavor to the mayo topping.

Step 1: Preheat the oven to 425 degrees Fahrenheit or 220 Celsius. Start by patting the halibut dry, place it on a baking sheet covered with parchment or foil for easy clean up, and season it with salt and pepper.

Step 2: Mix together the mayonnaise, sun-dried tomatoes, oregano, and garlic. Add salt and pepper to taste.

Step 3: Spoon the mixture on top of the halibut fillet, covering the top with a thin layer. There should be plenty for 2 large fillets. I would recommend doing 2 fillets if just doing a pound of halibut. I tried 3 above, but felt they were too thin. I prefer the larger fillets in the other pictures.

Step 4: Bake at 425F/220C for 13-15 minutes or until the fish is cooked through. A thinner fillet will take about 13 minutes, whereas a larger fillet will run about 15 minutes. Top with fresh basil leaves!

• ▢ 1 pound fresh halibut, cut into 2-3 fillets
• ▢ 3 tablespoons sundried tomatoes, chopped
• ▢ 3 tbsp mayonnaise
• ▢ 2 garlic cloves, minced
• ▢ 1/4 teaspoon dried oregano
• ▢ 1 tablespoon fresh basil, chopped
• ▢ kosher salt and fresh pepper to taste

• Preheat oven to 425 degrees F/ 220 C. Mix together chopped sun-dried tomatoes, mayo, garlic, and oregano.

• Place parchment on top of a baking sheet, then place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt and freshly cracked black pepper. Spread the mayonnaise/tomato mixture over the top of the fish.

• Bake at 425 for 15-17 minutes. My fish was about 1 1/2″ thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

• You can use previously frozen halibut, just make sure it’s fully defrosted and patted dry.
• This recipe works with cod or even salmon – any mild white fish! 
• I like to use fresh sun-dried tomatoes (I get these in the tomato area at Central Market), but you could also use ones packed in oil or water. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Alicia Wolf

Alicia is a recipe developer, migraine advocate and the bestselling author of two books - The Dizzy Cook and The Mediterranean Migraine Diet. Her recipes and story have appeared in the New York Times, Healthline, Parade, mindbodygreen, Today, the Vestibular Disorders Association, Danielle Foundation, and the American Migraine Foundation. Read More

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