Halibut Recipe for fast Cooking

Halibut recipe
Halibut with chanterelles and potatoes Image for the recipe.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I show you my wonderful, simple halibut recipe for fast cooking. Chanterelles are seasonally available in summer. You can also use other mushrooms and so this dish fits on the table in every season.

Halibut is one of the most demanding fish in the kitchen because it decomposes quickly if prepared incorrectly. Of course I have a great preparation solution for you. It is worth reading on! Plan a good 45 minutes for the dish. By the way, you can prepare the ingredients very well. This is the hint in the direction… Remember recipe for the next invitation!

Now I wish you a lot of reading fun and later good luck in the kitchen. One more question? Just write to me using the comment function at the bottom of the page.

Fish burger
The fish burger is the exact opposite of this dish. More impulsive and stronger is the taste of fried fish. © Thomas Sixt Food Photographer

1. Which mushrooms are suitable for this dish?

The hat-journalists simply harmonize wonderfully with the water dwellers. When shopping, you can flexibly adapt to the situation according to offers. Recommendable are:

  • Chanterelles
  • Herb-side mushrooms
  • Champignons
  • Morels
  • Porcini mushrooms
  • Chestnuts mushrooms

Natürlich würde auch weißer und schwarzer Trüffel ausgezeichnet passen. Den Luxusgedanken gehe ich dennoch heute nicht nach und besorge lieber ein Körbchen Schwammerl im Supermarkt. I will show you how to clean the mushrooms step by step in an extra article!

Use fresh mushrooms for this dish, the taste is simply stunning.

Recommends you cook Thomas Sixt
Chanterelles in the colander
Fresh chanterelles are also available in the supermarket during the season.© Thomas Sixt Food Photographer

2. Tips for your fish shopping

You can recognise fresh fish by the following criteria:

  1. Undamaged and shiny fresh looking skin!
  2. Bright red gills!
  3. Clear and shiny eyes (exception: perch-like fish always have cloudy eyes)!
  4. By smell, fresh sea creatures do not smell!

Frozen goods are always second choice. Freezing extends the shelf life, but the cells are damaged and a lot of free water is produced during preparation.

The best halibut fillet is found on the coast. A visit to the Hamburg fish market would be an option!

Means cook Thomas Sixt
Fresh halibut fillet with skin
I bought the fresh halibut filet in Bremerhaven. The dealer address is available on request.© Thomas Sixt Food Photographer

3. Supplement ideas

Which side dishes go with it? Here are my suggestions:

Instead of the mushrooms you can also combine vegetables:

In addition, a beetroot salad with balsamic vinegar would go great with it. Let yourself be inspired and enjoy the selection!

Just keep the SATs down. Potatoes are on your plate fast! Gnocchi are sure to succeed!

Recommendation from chef Thomas Sixt
Shape the gnocchi with a fork
Homemade Italian potato noodles that we know as gnocchi: The fork makes the typical pattern here. © Food photographer Thomas Sixt
Fish dish at the table
The halibut served at the summer table. That’s wonderful.© Thomas Sixt

4. Halibut recipe

Now we can go into the kitchen. Please pay special attention to cleanliness when preparing fish. Always clean the boards and knives immediately to prevent salmonella from getting into the food. I will show you how to clean the wooden cutting board in an extra article!

Halibut with potatoes and chanterelles

Instructions for a simple but fine fish dish cooked, photographed and written down by cook Thomas Sixt.

Servings 2
Calories 213
Total Time 45 Min.

Halibut with mushrooms and potatoes, recipe for a successful preparation. Tender halibut filet easy and safe to prepare. Step by step instructions with photos accompanied by chef Thomas Sixt.

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Halibut recipe
Halibut with chanterelles and potatoes Image for the recipe.


Preparation Time

20 Min.

Cook Time

25 Min.


Side dishes

8 pc baby potatoes
1 bunch Parsley
20 g butter


400 g Chanterelles
1 tsp oliv oil
50 g butter
1 bunch spring onions
4 pinches Chili
2 pcs Halibut fillets (skin on bone)
1 tbs oliv oil

General ingredients

Salt (I use primal salt or Himalayan salt)



Cook potatoes with their skins on.
Potatoes peeled in salted water with caraway seeds.

Boil the potatoes in their skins in salted water until soft.

Preheat the oven hot air stage at 120° C and keep the plates warm in the lower part of the oven.

Peel the boiled potatoes
Peel the boiled potato

Peel the potatoes and place them in a hot pan with the foamed butter. Season with salt, pepper and freshly cut parsley and keep warm.

Fish and mushrooms

Clean the chanterelles
Chanterelles cleaned on a paper towel.

Clean the mushrooms and prepare them for frying. In the article the article Cleaning mushrooms is linked.

Mushrooms with spring onions in a pan
Mushrooms when frying in the pan with spring onions.

Heat a pan and fry the chanterelles with olive oil and butter over high heat. After 4 minutes add the finely chopped spring onions. Season the mushroom pan with salt, pepper and some chilli.

Fresh halibut fillet with skin
I bought the fresh halibut fillet in Bremerhaven. Dealer addresses are available on request. © Thomas Sixt Food Photographer

Wash the halibut fillet under cold running water and dry it. Place on a suitable porcelain plate. Marinate the fish fillet with olive oil, salt and pepper. When all side dishes are ready, put the fish plate in the oven and set the egg timer to 10 minutes.


Halibut served
Halibut fillet served with mushrooms and buttered potatoes © Thomas Sixt

Heat all side dishes again and season to taste. Remove the warm plates from the oven and place them on a plate to serve. Arrange the mushrooms with the browned butter with the spring onions on the plate and add the potatoes. Remove the fish fillets from the oven, remove the skin and place the fillets in the middle of the plates. Season the fish gently with salt and pepper. Serve quickly – bon appétit!

You can change the amount of butter according to your own ideas. For me the browned butter is the sauce substitute and it just doesn’t need more! 

5. Nutritional Values and Calories

6. More Ideas

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