Baked Tzatziki Halibut with Smashed Potatoes

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A Greek-inspired halibut dish that is simple enough for a weeknight but nice enough for company! I love Greek food and I love to make homemade tzatziki sauce. I keep some in the fridge all the time and am always looking for new ways to use it. Being from Alaska, we always have an abundance of halibut, a delicious and delicate white fish native to the area. I hope you love this recipe as much as my family does!

Prep Time:
50 mins
Cook Time:
30 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 35 mins
4 servings


Tzatziki Sauce:

  • ½ medium English cucumber, peeled

  • ¼ teaspoon kosher salt

  • 1 (8 ounce) container sour cream

  • ½ (8 ounce) container plain yogurt

  • 1 tablespoon lemon juice

  • 1 teaspoon olive oil

  • 1 clove garlic, minced

  • kosher salt and cracked black pepper to taste


  • 1 (1 pound) halibut fillet

  • 2 tablespoons lemon juice

  • kosher salt and cracked black pepper to taste

  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley

  • 1 tablespoon chopped fresh dill

  • ¼ cup grated Parmesan cheese


  • 5 large baking potatoes, peeled and cubed

  • ¼ cup chopped fresh flat-leaf (Italian) parsley

  • ¼ cup grated Parmesan cheese

  • kosher salt and cracked black pepper to taste


  1. Grate cucumber into a colander and sprinkle with 1/4 teaspoon salt. Let stand for 15 minutes. Squeeze excess liquid from the cucumber.

  2. Combine squeezed cucumber, sour cream, yogurt, lemon juice, olive oil, and garlic in a bowl. Season with salt and pepper. Refrigerate tzatziki sauce for at least 2 hours.

  3. Place halibut in a lightly oiled baking dish. Pour lemon juice over top and sprinkle with salt and pepper. Rub fillet, then let stand for 20 minutes.

  4. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

  5. Top halibut with parsley and dill. Spread 1/2 of the tzatziki sauce in an even layer over fish.

  6. Bake in the preheated oven until fish is still moist but flakes easily with a fork, about 20 minutes.

  7. While the fish is baking, place potatoes into a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat. Cook until potatoes are tender, about 15 minutes.

  8. Drain potatoes and return to the pot. Add remaining tzatziki sauce, parsley, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Smash potatoes gently until slightly mashed, but still chunky.

  9. Remove halibut from the oven. Turn on the broiler.

  10. Top halibut with remaining 1/4 cup Parmesan. Return to the oven and broil until Parmesan has browned slightly and formed a crust, 5 to 8 minutes.

  11. Remove from the oven and let rest for 5 minutes. Serve alongside potatoes.

Nutrition Facts (per serving)

682 Calories
20g Fat
88g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 682
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 51%
Cholesterol 72mg 24%
Sodium 416mg 18%
Total Carbohydrate 88g 32%
Dietary Fiber 11g 38%
Total Sugars 7g
Protein 41g
Vitamin C 106mg 529%
Calcium 353mg 27%
Iron 5mg 29%
Potassium 2704mg 58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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