A piece of raw halibut on a cutting board.

Image Credit: pmcdonald/iStock/Getty Images Halibut is a creamy textured, mild fish that even people who don’t regularly eat fish seem to like. When you use tinfoil to bake it in the oven, it keeps the fish moist, another characteristic your diners can appreciate. Drying out the fish definitely makes it less appetizing. But with the tinfoil you not only get a moister fish, but you can add other foods and spices to the foil, too. It locks in the flavors, allows them all to blend together to create a flavorful dish.

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Step 1

Preheat the oven to 400 degrees F.

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Step 2

Lay out one piece of tinfoil big enough to completely wrap the halibut in.

Step 3

Wipe the halibut with a paper towel to absorb any excess moisture.

Step 4

Place the halibut in the middle of the tinfoil.

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Step 5

Sprinkle the halibut with salt and pepper.

Step 6

Drizzle the halibut lightly with extra virgin olive oil.

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Step 7

Wrap the tinfoil around the halibut and seal the edges.

Step 8

Place the wrapped halibut on a cookie sheet.

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Step 9

Place in the preheated oven.

Step 10

Bake the fish until it is cooked through – when the fish is opaque throughout. It should finish cooking within about 20 minutes.

Things You'll Need

Skinned halibut steak Paper towel Salt Pepper Extra virgin olive oil Cookie sheet Tip Add vegetables such as zucchini, tomatoes, onions, spinach or squash along with Parmesan cheese and olive oil to the tinfoil packets. Add other seasonings to the vegetables, such as basil, parsley, thyme or lemon pepper. Top the steak with slices of lemon. Use parchment paper instead of tinfoil if you don’t have it. Use butter instead of olive oil, if you wish. Warning Be careful when opening the tinfoil after you remove it from the oven; the steam can burn.

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  references
  
      National Fisheries Institute: Tuscan Halibut in Foil
    
      Coal Point Seafood Co.: Tuscan Halibut
    
      The Kitchn: Halibut, Spinach, and Tomatoes in Foil Packets
       




  references
  
      National Fisheries Institute: Tuscan Halibut in Foil
    
      Coal Point Seafood Co.: Tuscan Halibut
    
      The Kitchn: Halibut, Spinach, and Tomatoes in Foil Packets
    




A piece of raw halibut on a cutting board.

Image Credit: pmcdonald/iStock/Getty Images

Image Credit: pmcdonald/iStock/Getty Images

  • Skinned halibut steak
  • Paper towel
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Cookie sheet

Add vegetables such as zucchini, tomatoes, onions, spinach or squash along with Parmesan cheese and olive oil to the tinfoil packets. Add other seasonings to the vegetables, such as basil, parsley, thyme or lemon pepper. Top the steak with slices of lemon. Use parchment paper instead of tinfoil if you don’t have it. Use butter instead of olive oil, if you wish.

Top the steak with slices of lemon.

Use parchment paper instead of tinfoil if you don’t have it.

Use butter instead of olive oil, if you wish.

Be careful when opening the tinfoil after you remove it from the oven; the steam can burn.

      National Fisheries Institute: Tuscan Halibut in Foil
    
      Coal Point Seafood Co.: Tuscan Halibut
    
      The Kitchn: Halibut, Spinach, and Tomatoes in Foil Packets