Cumin Scented Halibut with Balsamic Roasted Vegetables

Cumin Scented Halibut with Balsamic Roasted Vegetables


Recipe makes 2 servings.
Approximate Prep Time: 15 minutes
Approximate Cook Time: 30 Minutes
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Votes: 10
Rating: 4.4
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1 medium sweet potato(es), peeled and cubed
1 medium bell pepper(s), red, cut into large dice
1 medium bell pepper(s), yellow, cut into large dice
1 tablespoon(s) olive oil
1 teaspoon(s) balsamic vinegar
2 cup(s) spinach, baby
2 halibut filet(s) (6-8 oz), at room temperature
1 teaspoon(s) cumin
1 tablespoon(s) olive oil


  1. Preheat oven to 400 F.
  2. Put the the sweet potatoes and peppers in a freezer bag with the oil and vinegar. Season with salt and pepper and shake until well combined. Lay on a parchment lined sheet pan and roast for 25-30 minutes, until tender and lightly charred.
  3. After the vegetables have been in the oven for 15-20 minutes, heat a (preferably) cast iron skillet to medium heat. Season the fish with the cumin and salt and pepper.
  4. When the skillet is hot, add the olive oil. Add the fish filets to the pan, and allow to cook until well browned and they lift easily from the pan. If they resist at all, leave it for another minute. Flip and finish cooking on the other side, until both sides are browned and the fish is cooked through.
  5. When the vegetables are finished cooking, remove the pan from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the spinach is hot and slightly wilted.
  6. Serve the fish on top of the vegetables. Season with sea salt and freshly ground black pepper, if desired.


  1. Merin

    Sounds like a delicious recipe! I love the technique for the fish, will definitely try this one out (:.

  2. Lana

    These vegetables were awesome. I didn’t use halibut,I subbed chicken. But, I made the veggies just as written and they were delicious.

  3. mel

    Subbed for chicken too. Worked out great.

  4. Karen M

    This was beautiful. We don’t get Halibut where I live so I used sea perch. The fish was beautiful and the veges were stunning. Highly recommended.

  5. Alissa M

    The vegetables were delicious and the fish seasoning was perfect. Honey said it was one of the best fish I’ve ever made. I used tilapia since it’s easy to find where I live

  6. Tina

    I’m guessing that you POUR the veggies OUT of the freezer bag onto the sheet pan, and don’t just lay the freezer bag on the pan to slide into the oven, right??

    I don’t think a “freezer bag” is necessary for this, either. I can toss veggies with oil and seasonings in a big bowl, just fine – and save the plastic for another use.

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