Skip to Content

Roasted Halibut with Balsamic Marinade

Sharing is caring!

Roasted Halibut with Balsamic Marinade

Roasted Halibut with Balsamic Marinade

Jessica Braider
This is based off of a simply scrumptious recipe from The Washington Post Food section years ago. It's mild enough for kids but flavorful enough for adults.
Cook Time 25 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings


  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic minced, about 1 tsp.
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 1/3 - 1 1/2 lbs. halibut fillet skin on, or use other thick white fish


  • In a small bowl, whisk together the vinegar, oil, garlic, salt, and pepper.
  • Place the fish in a small baking dish, add the marinade and flip the fish to coat, finishing with the flesh side down. Cover and refrigerate it for at least 30 minutes and up to 2 hours.
  • Preheat the oven to 425 degrees. Uncover the fish, flip it over so the flesh faces up, and bake it with the marinade until it flakes easily and is opaque throughout, 15 - 20 minutes, depending on the thickness of the fish. Serve it immediately.

Slow Cooker Directions

  • Marinate the fish as directed (marinating is not absolutely necessary if making this in the slow cooker - alternatively you can pour the marinade ingredients over the fish in the foil packets). After marinating, remove the fish from the marinade, cut it into serving-sized pieces, place each piece of fish on a separate piece of foil, and close the foil around the fish to make a packet. Place the packets in the slow cooker, stacking them on top of each other as necessary, and cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel the garlic, make the marinade, and marinate the fish in the refrigerator.
Scramble Flavor Booster: Double the black pepper and serve the fish with fresh lemon wedges.
Tip: Looking for added flavor with virtually no calories? Vinegar is a great choice. There are a wide variety of vinegars that can be a delicious addition to marinades, salad dressings, and sautés. Vinegar has a long shelf life and can keep in your pantry for up to a year.
Nutritional Information Per Serving (% based upon daily values): Calories 173, Total Fat: 7g, 10%; Saturated Fat: 1g, 5%; Cholesterol: 37mg, 12%; Sodium: 233mg, 10%; Total Carbohydrate: 3g, 1.5%; Dietary Fiber: 0g, 0%; Sugar: 3g; Protein: 25g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Carb, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop