Baked Halibut Recipe Mayonnaise: Oven-Poached With Lemon and Herbs

This baked halibut recipe delivers tender, flaky fish with minimal effort. The mayonnaise coating locks in moisture while creating a golden crust.

Oven-poaching with lemon and herbs infuses the halibut with bright, fresh flavors. It’s a foolproof method for restaurant-quality results at home.

Ingredients for Baked Halibut Recipe Mayonnaise

Fresh halibut, bright lemon, and herbs create this foolproof oven-poached dish with minimal effort.

The halibut quality is paramount. Wild-caught from Alaska or Pacific Northwest delivers superior texture and flavor. Source from Whole Foods or a trusted fishmonger who can confirm freshness—look for firm, translucent flesh with no fishy odor. The fillets should be uniform in thickness for even cooking. Mayonnaise should be full-fat (like Hellmann’s or Duke’s) for the best moisture seal and crust development.

No fresh dill? Dried dill at one-third the amount works, though fresh is preferred. Substitute tarragon or chives for a different herb profile. Out of white wine? Chicken or vegetable broth with a splash of lemon juice mimics the acidity. For a gluten-free version, replace panko with almond flour or crushed gluten-free crackers. The lemon can be bottled in a pinch, but fresh provides brighter flavor.

Halibut is best cooked the day of purchase but can be refrigerated for up to 24 hours if wrapped tightly. The baked dish keeps in the fridge for 2-3 days, though the topping may soften. Reheat gently in a 300°F oven to maintain texture. Avoid freezing cooked halibut, as it can become dry and mealy.

Step-by-Step Instructions for Baked Halibut With Mayonnaise

Here is the method to achieve perfectly tender, flavorful halibut with a crispy topping.

Step 1: Prepare the Halibut and Marinade

Preheat your oven to 400°F. Pat the 1.5 lb Halibut Fillets dry with paper towels to ensure even cooking and better flavor absorption. Season both sides with 1 tsp Salt and 0.5 tsp Black Pepper.

In a small bowl, whisk together the 0.5 cup Mayonnaise, zest and juice from the 1 whole Fresh Lemon, 1 tbsp Dijon Mustard, minced 2 cloves Garlic Cloves, and finely diced 1 whole Shallot. This marinade will add moisture and depth to the fish.

Step 2: Coat and Top the Halibut

Place the halibut fillets on a parchment-lined baking sheet. Spread the mayonnaise mixture evenly over the top of each fillet, ensuring full coverage. This layer will keep the fish moist during baking and infuse it with bright, tangy flavors.

Sprinkle the 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley evenly over the mayonnaise-coated fillets. These herbs add a fresh, aromatic finish that complements the richness of the dish.

Step 3: Add the Breadcrumbs and Bake

In a separate bowl, combine the 0.5 cup Panko Breadcrumbs with 0.25 cup Grated Parmesan Cheese (if using) and the 1 tbsp Olive Oil. Mix until the breadcrumbs are evenly coated. Sprinkle this mixture over the halibut, pressing lightly to adhere.

The breadcrumbs will create a golden, crispy crust that contrasts beautifully with the tender fish beneath.

Step 4: Bake and Finish with Wine

Bake the halibut for 12-15 minutes or until the topping is golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F for perfectly cooked halibut.

Remove the baking sheet from the oven, transfer the fillets to a serving platter, and deglaze the pan with 0.25 cup Dry White Wine. Drizzle the wine reduction over the fillets before serving to add a final layer of brightness and complexity.

Pro Cooking Tips for baked halibut recipe mayonnaise

Oven Temperature Precision

Preheat your oven for at least 15 minutes to ensure consistent 400°F heat throughout. I use an oven thermometer to verify accuracy—many home ovens run 10-25°F hotter or cooler than their settings. This temperature creates the perfect balance of crisp topping and moist fish. 🌡️

Parchment vs. Foil

Always use parchment paper instead of foil for this dish. Parchment prevents sticking while allowing air circulation for even browning. I line my baking sheet with Reynolds Kitchen parchment for reliable non-stick performance without the metallic taste foil can impart.

Doneness Check

The halibut is done when it reaches 145°F internal temperature and flakes easily with a fork. For foolproof results, I insert an instant-read thermometer into the thickest part of the fillet. Overcooking by even 1-2 minutes can dry out this lean fish.

Crispy Topping Trick

For extra-crispy breadcrumbs, broil for the last 1-2 minutes of cooking. Watch closely to prevent burning—I keep the oven door slightly ajar for better heat control. This technique creates a golden, crunchy crust that contrasts beautifully with the tender fish beneath. 🔥

Resting Period

Let the halibut rest for 5 minutes after removing from the oven. This allows the juices to redistribute throughout the fillets. I tent mine loosely with foil to keep it warm while the wine reduction finishes deglazing the pan.

Wine Deglazing

Use the same pan you baked on to create the wine reduction. The browned bits left behind add incredible depth. I pour in the ¼ cup white wine immediately after transferring the fish to a platter, scraping with a wooden spoon to release all those flavorful browned bits.

Frequently Asked Questions