Baked Halibut with Potatoes Recipe: Easy Spanish Fish Dish 2026

Baked halibut with potatoes is a simple, healthy and deeply flavorful Spanish main that looks restaurant-worthy but comes together with just a handful of ingredients. Halibut, a firm white flatfish, is baked over a bed of tender potatoes and finished with a sizzling garlic, parsley and cayenne dressing.

The potatoes soak up all the juices the fish releases as it cooks, so nothing is wasted and every bite tastes of the sea. A final drizzle of garlicky refrito gives the dish character and a gentle kick, in the spirit of the simple, product-focused cooking of northern Spain.

Ingredients for Baked Halibut with Potatoes

For 3 servings

• 1 large onion or 2 small onions
• 350 g baking potatoes
• Extra virgin olive oil
• Salt
• Ground black pepper
• Half a glass of water
• 3 or 4 garlic cloves
• 1 cayenne chili
• Fresh parsley
• A splash of vinegar (optional)
• 600 g cleaned halibut fillets, skinless and boneless

How to Make Baked Halibut with Potatoes Step by Step

1. Slice the onion and potatoes

Start by preparing the panadera potatoes. Peel 1 large onion — or 2 small ones — and cut it into julienne, meaning thin strips. Then peel 350 g of potatoes, preferably a baking variety, and cut them into thin slices about 3 or 4 millimeters thick.

2. Layer the onion in the dish

Spread the onion over the bottom of an ovenproof dish large enough to hold the fish later. Season the onion with a little salt and ground black pepper to taste, then drizzle everything with extra virgin olive oil.

3. Add the potato slices

Arrange the potato slices over the layer of onion, making sure they are well distributed. It is important not to pile them up too much so they cook evenly. As with the onion, add salt and pepper over the potatoes and drizzle again with extra virgin olive oil.

4. Bake the potatoes

To keep the potatoes from drying out in the oven, pour half a glass of water into the dish. Cover it well with a suitable lid, another tray on top, or aluminum foil kept away from the potatoes. Bake at 180 °C on the middle rack for about 30 minutes. After that time, uncover, stir and bake for 20 more minutes, stirring halfway through.

5. Prepare the garlic, parsley and cayenne

While the potatoes are in the oven, prepare the refrito that will go on the fish. Peel 3 or 4 garlic cloves and cut them into thin slices. Then crumble 1 cayenne chili, or simply split it in half if you only want a mild touch of heat. Finally, chop a good handful of fresh parsley.

6. Make the garlic refrito

In a small saucepan or skillet, put 2 or 3 tablespoons of extra virgin olive oil along with the garlic and chili. Cook over medium heat for a couple of minutes, until the garlic is golden but not burnt, so it does not turn bitter. Add the chopped parsley and, if desired, a splash of vinegar. Cook everything together for 1 more minute, remove from the heat and set aside.

7. Cut the halibut if you like

With the refrito ready and the potatoes almost done, prepare the fish. This recipe uses 600 g of cleaned halibut fillets, skinless and boneless. If you want it easier to serve, you can cut it into pieces, though you can also cook it as whole fillets.

8. Place the fish on the potatoes

When the potatoes are ready, take them out of the oven and place the halibut directly on top. Season only the fish with salt and pepper to taste.

9. Bake the halibut

Put the dish back in the oven and bake the halibut for about 8 to 10 minutes. Cooking time depends on the thickness of the fillets, but as noted, even if you go slightly over it will still be juicy. Do not overdo it, though: at this point it should be almost done, not fully cooked.

10. Spoon over the refrito

After the 8 to 10 minutes of baking, remove the tray from the oven and distribute the garlic refrito you prepared earlier over the fish, spooning its oil generously on top.

11. Bake a couple more minutes

Return the dish to the oven for a couple more minutes, just enough for the flavors of the refrito to soak into the halibut and for it to finish cooking.

12. Serve immediately

And it is ready. Serve the baked halibut with the panadera potatoes and bring it to the table right away.

Tips for the Best Baked Halibut with Potatoes

Choose the right potatoes

Use a baking variety so the slices turn tender and almost melt in the mouth. Cut them evenly at about 3 to 4 millimeters so they cook at the same rate as the onion beneath them.

Keep the fish juicy

Bake the halibut only until it is almost done before adding the refrito, then give it a final couple of minutes. The exact time depends on the thickness of the fillets, and slightly overcooking still leaves it juicy.

Watch the garlic

Cook the sliced garlic over medium heat only until golden, never burnt, or the refrito will taste bitter. Add the parsley and optional splash of vinegar at the end and cook just 1 minute more.

30 Top Recipes I Enjoy Cooking at Home

Like a lot of home cooks, I like having a balanced lineup ready to go: simple comfort dishes, well-known international plates, and desserts that make everyone happy.

On nights when I want something rich and indulgent, my picks tend to be this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And whenever something fruity and soothing sounds good, this classic French Tarte Tatin recipe is the one I keep coming back to.

For quick breakfasts and lighter plates, these fluffy Oatmeal and Banana Pancakes recipe are a regular in my rotation, along with a satisfying Stuffed Sweet Potato recipe and these fresh Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple to keep in the pantry, this simple Gluten-Free Rice Flour recipe is one I like to prepare.

When tapas and Mediterranean flavors are calling, I move between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. This crisp Italian Vitello Tonnato recipe is also a favorite of mine to serve when the occasion calls for something a bit more special.

For filling lunches and cozy dinners, these are the ones I always point people toward: this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. And if I'm after something even heartier, I'll bake this Greek Pastitsio Pie recipe, a rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Street food and party-style plates are another mood I cook for often, and that usually means this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. These easy Air Fryer Zucchini Rings recipe are another one I like to set out as a no-fuss appetizer or snack.

And when I'm building drinks and a full spread for company, dinner often gets paired with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the table, this tangy French Remoulade Sauce recipe works great on the side, and this striking Mediterranean Black Rice with Squid recipe makes a beautiful finish.

Additional Tasty Recipes the Whole Family Will Enjoy

After years of testing and fine-tuning recipes in my own kitchen, I've come to believe the strongest dishes rely on three things: simplicity, techniques you can trust, and serious flavor.

The recipes gathered here are the ones I genuinely keep coming back to—whether it's a fast meal just for me or something a little more special for friends and family.

On the dessert side, the rich and silky Orange Chocolate Mousse Recipe is one I reach for when I want something elegant without much effort. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When something fresh and unfussy is what I'm after, I usually reach for the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heavier comfort food, I'm quick to suggest the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight go-to One Pot Pasta Recipe.

Traditional dishes from around the world are another thing I love to share, among them the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is a category I turn to often too, since it saves time without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my comforting Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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