There’s a reason we all turn to the Barefoot Contessa for recipes that are elegant, foolproof, and deeply satisfying. This classic Ina Garten halibut recipe, featuring flaky fish roasted with sweet cherry tomatoes and aromatic fennel, is the perfect example of her culinary genius. It’s a simple, one-pan meal that delivers stunning, restaurant-quality results with minimal effort. If you’ve been searching for a reliable way to cook halibut that guarantees a moist, tender result every time, your search is over. This is it.
We’re channeling Ina’s philosophy of using simple, high-quality ingredients to create something truly special. The combination of sweet, jammy roasted tomatoes, savory fennel, and a splash of crisp white wine creates a self-contained sauce that perfectly complements the mild, sweet flavor of the halibut. It’s the kind of dish you can proudly serve at a dinner party, yet it’s easy enough for a healthy weeknight meal.
Why You’ll Love This Barefoot Contessa Halibut Recipe
- Effortlessly Elegant: This dish looks and tastes incredibly sophisticated, making it perfect for special occasions.
- One-Pan Wonder: All the cooking happens on a single sheet pan, which means incredible flavor and incredibly easy cleanup.
- Foolproof Method: Roasting the fish with vegetables ensures it steams gently in the pan, making it nearly impossible to dry out.
- Healthy & Flavorful: Packed with fresh vegetables, lean protein, and healthy fats, it’s a meal you can feel good about eating.
The Key to Ina’s Perfect Halibut: Good Ingredients
As Ina always says, it starts with “good” ingredients. You don’t need a long, complicated list to make an amazing meal. For this recipe, focus on finding the freshest produce and halibut you can—it will make all the difference in the final flavor.
Ingredient Notes
- Halibut Fillets: Look for thick, center-cut fillets that are firm, white, and translucent. Fresh Alaskan halibut is a fantastic choice when in season. The skin can be on or off, but skin-on fillets can help hold the fish together.
- Fennel: Choose a firm, white bulb with bright green, feathery fronds. Fennel has a mild licorice flavor that becomes sweet and tender when roasted.
- Cherry Tomatoes: Tomatoes on the vine often have the best flavor. They burst in the oven, releasing their sweet juices to create a delicious pan sauce.
- Dry White Wine: Ina often uses a “good” Pinot Grigio. Sauvignon Blanc is another excellent choice. The rule is simple: if you wouldn’t drink it, don’t cook with it.
- Garlic & Shallots: These form the aromatic base of the dish, adding a layer of savory depth.
- Good Olive Oil: A quality extra-virgin olive oil is essential for roasting the vegetables and dressing the fish.
- Fresh Thyme: Adds an earthy, woodsy note that pairs beautifully with the fennel and tomatoes.
How to Make Ina Garten’s Halibut Recipe
The beauty of this recipe is its simplicity. You’ll start by roasting the vegetables to give them a head start, then add the fish for a final, quick roast until it’s perfectly flaky.
- Prep the Vegetables: On a large sheet pan, toss the sliced fennel, cherry tomatoes, shallots, and garlic with good olive oil, salt, pepper, and fresh thyme sprigs. Arrange them in a single, even layer.
- First Roast: Roast the vegetables at 400°F (200°C) for about 20 minutes, until the fennel begins to soften and the tomatoes start to blister.
- Add Wine: Remove the pan from the oven and carefully pour the white wine over the vegetables. Give the pan a gentle shake to distribute the liquid.
- Prepare the Halibut: Pat the halibut fillets completely dry with a paper towel. This is key for getting a nice surface on the fish. Brush them with olive oil and season generously with salt and pepper.
- Second Roast: Nestle the seasoned halibut fillets among the vegetables on the sheet pan. Return the pan to the oven and roast for another 10-15 minutes, depending on the thickness of your fillets. The fish is done when it is opaque and flakes easily with a fork.
- Serve Immediately: To serve, place a halibut fillet on each plate and spoon the delicious roasted vegetables and pan juices all around it. Garnish with a squeeze of fresh lemon juice and some chopped fennel fronds.
Channel Your Inner Ina: Tips for Success
To ensure your dish comes out perfectly every time, keep these Barefoot Contessa-inspired tips in mind.
- Don’t Overcrowd the Pan: Use a large enough sheet pan so the vegetables can roast in a single layer. If they are crowded, they will steam instead of caramelize, and you’ll miss out on a ton of flavor.
- Use “Good” Wine: The alcohol cooks off, but the flavor remains. A crisp, dry white wine adds a critical layer of acidity and complexity to the pan sauce.
- Pat the Halibut Dry: Moisture is the enemy of a good sear and can make the fish steam in a less pleasant way. A dry surface ensures the fish roasts perfectly.
- Don’t Overcook the Fish: This is the most important rule for any fish recipe. Check for doneness early. The fish will continue to cook slightly from residual heat after you pull it from the oven. For a foolproof way to check, insert a thin metal skewer into the thickest part for 3 seconds—if it comes out warm, the fish is done.
Serving Suggestions (The Barefoot Contessa Way)
This dish is a complete meal on its own, but to make it a true feast, serve it with something simple to soak up the incredible pan juices. Want another easy way to cook halibut? Try this simple easy baked halibut recipe for a different flavor profile.
Side Dishes
- Crusty Bread: A fresh baguette is non-negotiable for sopping up every last drop of the tomato and white wine sauce.
- Creamy Polenta or Orzo: Serve the halibut and vegetables over a bed of creamy polenta or simple lemon orzo.
- Roasted Asparagus: A simple side of roasted asparagus with a squeeze of lemon complements the flavors perfectly.
Wine Pairing
Continue with the wine you cooked with! A crisp Pinot Grigio or Sauvignon Blanc is the perfect pairing to cut through the richness of the fish and complement the bright flavors of the dish.
More Delicious Fish Recipes to Try
If you loved this simple and elegant approach to fish, you’ll adore these other recipes. For a taste of the Mediterranean, this one-pan Mediterranean halibut is a must-try. And if you’re looking to achieve a perfect crust, this easy pan-seared halibut recipe will become your go-to method.
Ina Garten’s Roasted Halibut Recipe
Ina Garten Halibut Recipe (Roasted with Tomatoes & Fennel)
Ingredients
Equipment
Instructions
- Preheat the oven to 400°F (200°C).
- On a large rimmed baking sheet, combine the sliced fennel, cherry tomatoes, sliced shallot, smashed garlic cloves, and thyme sprigs. Drizzle with 1/4 cup of good olive oil, and sprinkle with the kosher salt and black pepper. Toss well to coat everything and spread into an even layer.
- Roast for 20 minutes, until the fennel starts to become tender and the tomatoes begin to blister.
- Carefully remove the sheet pan from the oven and pour the white wine over the vegetables. Give the pan a gentle shake.
- While the vegetables are roasting, pat the halibut fillets completely dry with paper towels. Brush all sides with a thin layer of olive oil and season generously with salt and pepper.
- Nestle the halibut fillets among the vegetables on the pan. Return the pan to the oven and continue to roast for 10 to 15 minutes, depending on the thickness of your fish. The halibut is done when it's opaque and flakes easily when tested with a fork.
- Remove from the oven. Serve immediately, spooning the roasted vegetables and delicious pan juices over each fillet. Garnish with a squeeze of fresh lemon juice and chopped fennel fronds.
Notes
Ingredient Quality: This recipe is simple, so the quality of your ingredients, especially the fish, tomatoes, and olive oil, will truly shine through.
Frequently Asked Questions About Ina Garten Halibut Recipe
Yes, this recipe is very versatile. If you can’t find halibut, you can substitute other firm, thick white fish fillets like cod, sea bass, or even snapper. You may need to adjust the cooking time slightly depending on the thickness of the fillets.
Halibut is cooked when it changes from translucent to opaque and flakes easily with a fork. The internal temperature should be around 130-135°F (54-57°C). Be careful not to overcook it, as it can dry out quickly.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to warm it gently in a 300°F (150°C) oven until just heated through to prevent it from drying out. Avoid the microwave if possible, as it can make the fish rubbery.
This dish is wonderful on its own, but pairs beautifully with simple sides that won’t overpower it. Serve it with crusty bread to soak up the pan sauce, creamy polenta, orzo with lemon and feta, or simple roasted asparagus.
A dry, crisp white wine is best. Ina Garten often recommends a ‘good’ Pinot Grigio. Sauvignon Blanc or an unoaked Chardonnay are also excellent choices. The most important rule is to use a wine you would be happy to drink.
Tried This Recipe?
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