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Baked Halibut with Brussels Sprouts & Quinoa: A Wholesome and Flavorful Dish

Baked Halibut with Brussels Sprouts & Quinoa is a wholesome and flavorful dish that combines the mild taste of halibut with the earthy flavors of Brussels sprouts and the nuttiness of quinoa. This recipe offers a well-balanced meal that’s not only delicious but also packed with nutrients.

In this article, we’ll guide you through creating this delightful and nutritious Baked Halibut with Brussels Sprouts & Quinoa step by step.


To create this flavorful Baked Halibut with Brussels Sprouts & Quinoa dish, gather:

For the Baked Halibut

  • 4 halibut fillets (6-8 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

For the Brussels Sprouts

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups vegetable or chicken broth
  • 1 tablespoon butter or olive oil
  • Salt, to taste


Marinating Halibut

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper. Place the halibut fillets in a shallow dish and pour the marinade over them. Let the fillets marinate for about 20-30 minutes.

Preparing Brussels Sprouts

Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.

Baking Brussels Sprouts

Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they’re tender and slightly crispy on the edges.

Cooking Quinoa

In a saucepan, combine quinoa and vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is cooked. Fluff the quinoa with a fork and stir in butter or olive oil. Season with salt to taste.

Baking Halibut

While the quinoa and Brussels sprouts are cooking, place the marinated halibut fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 12-15 minutes, or until the halibut flakes easily with a fork.

Assembling the Dish

To serve, divide the cooked quinoa among plates. Top it with roasted Brussels sprouts and a baked halibut fillet. Drizzle any remaining marinade over the halibut.


In conclusion, Baked Halibut with Brussels Sprouts & Quinoa offers a nutritious and satisfying meal that combines the flavors and textures of fish, vegetables, and grains.

The combination of tender halibut, roasted Brussels sprouts, and nutty quinoa creates a dish that’s not only delicious but also showcases the beauty of wholesome ingredients. By following the steps outlined in this article, you’ll be able to create a meal that not only nourishes your body but also delights your taste buds.


Can I use a different type of fish?

Yes, you can use other mild-flavored fish such as cod or sea bass for this recipe.

Can I add herbs to the quinoa?

Fresh herbs like parsley, dill, or chives can add extra flavor to the quinoa.

Can I add lemon zest to the marinade?

Lemon zest can enhance the citrus flavor in the marinade.

Can I use other grains instead of quinoa?

Brown rice, farro, or couscous can be used as alternatives to quinoa.

Can I add other vegetables to the dish?

Roasted carrots, asparagus, or green beans can complement the dish.