This Baked Halibut Recipe with Rose Harissa and Lemon Tahini Sauce is a perfect mix of bold and bright flavors. Tender halibut is baked in a spiced tomato and fennel ragu with rose harissa, then topped with a creamy lemon tahini sauce for a dish that’s as elegant as it is delicious.
When it comes to weeknight elegance, this Baked Halibut Recipe with Rose Harissa and Lemon Tahini Sauce has it all—flavor, simplicity, and versatility. Halibut is my fish of choice because of its firm texture and mild, buttery flavor that pairs beautifully with the rich, spiced tomato and fennel ragu. That said, you can swap in sea bass for an indulgent twist or hake for a budget-friendly option—both work beautifully in this dish.
The star ingredient here is rose harissa, my secret for adding just the right balance of heat and floral sweetness. It deepens the flavor of the ragu, turning a simple tomato-fennel base into something truly extraordinary. I also use this ingredient in my roasted red pepper gouda soup.
And let’s not forget the finishing touch: a drizzle of creamy lemon tahini sauce that brings brightness and tang, pulling everything together. It’s one of those little details you don’t want to skip! If you’re feeling extra indulgent, swirl in a dollop of yogurt. Whether it’s a cozy dinner for two or a recipe to impress, this dish is sure to become a favorite.
What is rose harissa?
Rose harissa is a North African chili paste that’s a flavor powerhouse, packed with spices like cumin, coriander, and caraway, along with chili for heat. What sets it apart from regular harissa is the addition of rose petals or rosewater. This floral touch adds a subtle sweetness and softens the chili’s fiery kick, creating a paste that’s as complex as it is versatile.
The balance of heat and floral notes makes rose harissa perfect for dishes that need a little extra depth without overwhelming the palate. Whether you’re adding it to a sauce, using it as a marinade, or swirling it into yogurt for a dip, rose harissa is the secret ingredient that turns ordinary recipes into something unforgettable. It’s my go-to for dishes like this baked halibut, where its spicy, floral flavor takes the tomato and fennel ragu to the next level!
Where to buy rose harissa?
I can’t get enough of rose harissa—it sneaks its way into everything from eggs to stews and pastas. It’s that perfect mix of spice and subtle floral sweetness that elevates so many dishes. My go-to is Belazu rose harissa, which I always order online. Trust me, it’s worth it for the bold, well-balanced flavor!
If you’re using a supermarket brand, keep in mind they’re often a bit milder, so you might need to add about 50% more to get the same kick. Of course, spice is all about personal preference, so experiment and find the level that’s just right for you!
Jump to:
- What is rose harissa?
- Where to buy rose harissa?
- Ingredient Notes
- How to make baked halibut with rose harissa
- How to make lemon tahini sauce
- Share your thoughts
- Tahini sauce substitutions
- Common questions about this recipe
- Related
- Pairing
- Baked Halibut Recipe with Rose Harissa Sauce
- Small-Batch Recipes for Big Wins
Ingredient Notes
This dish comes together with a handful of bold, flavorful ingredients that work in harmony to create a rich, spiced ragu perfect for pairing with a white fish such as halibut, sea bass or hake.
Here's what you'll need:
- Fennel: Sweet and slightly licorice-like, fennel adds depth and a wonderful aromatic quality to the ragu.
- Canned Tomatoes: A rich, tomato-forward base—use good-quality whole, peeled or crushed tomatoes for the best results.
- Rose Harissa: The game-changer! This smoky, floral chili paste adds just the right kick and layers of complexity to the ragu.
- Preserved Lemon: Brings a bright, tangy punch with an intense citrusy depth that elevates the entire dish.
- Onion & Garlic: The classic aromatic duo to build the flavor foundation of the sauce.
- Brown Sugar: A touch of sweetness to balance the acidity of the tomatoes and bring harmony to the spices.
- Lemon Tahini Sauce: The creamy, tangy finishing touch that ties everything together—you won’t want to skip this step! For extra richness, feel free to add a swirl of yogurt.
See recipe card for quantities.
These ingredients come together to create a vibrant, hearty ragu that’s perfect for showcasing your favorite fish.
How to make baked halibut with rose harissa
Ready to dive into some bold, spiced flavors? Let’s get cooking!
Step 1 | Season the fish
First, grab your halibut and give it a little love—a light sprinkle of salt (about a rounded ⅛ teaspoon will do). Set it aside to rest while we build a tasty ragu.
Step 2| Build the tomato fennel sauce
In a sturdy pot or Dutch oven, warm up some olive oil over medium heat. Toss in your onion and fennel with a pinch of salt and let them soften. Once they’re nice and tender, add the garlic. Stir it around for about a minute, until it just starts to turn golden and fragrant (you’ll know when your kitchen smells amazing!).
Step 3 | Add the Rose Harissa
Now, let’s bring in the flavor powerhouses: tomato paste and rose harissa. Stir them in and cook until the tomato paste transforms into a deep, rich reddish-brown color. Keep an eye on it—stir often to make sure nothing sticks or burns.
Time to add the tomatoes! Pour in the canned tomatoes and their juices, then give the can a quick rinse with a splash of water and pour that in too—waste not, want not! Add the brown sugar for a hint of sweetness to balance the spice. Break up the tomatoes with your spoon, then let everything simmer for 10–15 minutes until it thickens into a luscious, spoon-able sauce.
Step 4 | Add preserved lemons
Next up, the preserved lemon—your secret weapon for a citrusy zing. Quarter it, deseed it, and chop it into small pieces.
Add one tablespoon at a time, tasting as you go to find your perfect balance (lemons come in all shapes and sizes, so trust your taste buds here!). Need a little extra kick? Stir in more harissa to dial up the spice—it’s all about finding what works for you.
Step 5 | Bake the halibut
Now, it’s fish time! Nestle the halibut fillets into the sauce, cover the pot, and let them poach gently until cooked through. Keep an eye on them—you’re looking for tender, flaky perfection.
When it’s ready, carefully lift out the fish and keep it warm. If the sauce has gotten a little too liquid from the fish juices, crank up the heat and let it bubble until it’s thick and rich again. Taste, adjust the seasoning if needed, and get ready to plate.
How to make lemon tahini sauce
This sauce is the ultimate finisher—it’s creamy, tangy, and ties all the flavors of the dish together beautifully. Here’s how to whip it up:
Start by grating a clove of garlic into a small bowl. Squeeze in the juice of half a lemon and mix it all together. Let it sit for about 5 minutes—this little trick helps mellow the sharpness of the garlic and makes the flavor beautifully balanced.
Next, add the tahini and whisk it into the lemon-garlic mixture. Here’s where the magic happens: Slowly drizzle in ice-cold water, just a tablespoon at a time, whisking constantly. Don’t panic if it looks clumpy at first; keep whisking, and it’ll transform into a smooth, dreamy sauce. You’re aiming for a pourable, runny consistency—perfect for drizzling.
Finish it off with a pinch of salt and a dash of cumin for a warm, earthy note. Taste, and if it needs a little more zing, add another squeeze of lemon or a touch more salt.
This lemon tahini sauce is so good, you might find yourself spooning extra over your plate—or sneaking a taste straight from the bowl (no judgment here!).
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Tahini sauce substitutions
No tahini on hand? No problem! You can easily swap it out for whole milk, plain yogurt to create a creamy, tangy lemon yogurt sauce that’s just as delightful.
Here’s how to do it: Grate a clove of garlic into a small bowl and mix it with the juice of half a lemon. Let it sit for about 5 minutes to mellow the garlic, just like in the tahini version. Then, stir in the plain yogurt until everything is smooth and creamy.
Season with a pinch of salt and, if you like, a tiny sprinkle of cumin for a hint of warmth. Taste and adjust with a bit more salt or lemon juice if needed.
This yogurt-based sauce has a lighter, tangier vibe, making it a fantastic alternative to tahini. It’s also perfect for drizzling over the baked halibut and tomato fennel ragu—or really anything else on your plate!
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
You don’t have to toss leftover fish fillets after dinner—they reheat beautifully with the right approach! Cooked seafood can be safely reheated for up to 4 days, as long as it’s been properly stored in the fridge.
For this baked halibut recipe, you’ll likely have some of that flavorful tomato fennel ragu left over. To reheat, place the halibut in an oven-safe dish, ladle the sauce generously over the fish, and cover it tightly with foil to keep it moist. Warm it up in a preheated 275°F oven for about 10–15 minutes, or until the fish is heated through.
Pro tip: If you’re in a hurry, you can also reheat it on the stovetop. Place the ragu and halibut in a skillet over low heat, cover, and gently warm until hot. Either way, take care not to overcook the fish—it just needs to be warmed, not cooked again, to stay tender and delicious.
To cook the halibut in a pan, nestle the halibut fillets into the sauce, cover the pan, and let them poach gently until cooked through. Keep an eye on them—you’re looking for tender, flaky perfection. About 5-10 minutes.
Related
Looking for other recipes like this? Try these:
- Shrimp Chowder with Corn and Bacon
- Sweet and Spicy Glazed Salmon
- Cold Waldorf Tuna Pasta Salad with Apples and Pecans
- Panko Shrimp Rice Bowl Recipe with Honey Orange Sauce
Pairing
These are my favorite dishes to serve with baked halibut with rose harissa sauce:
- Green Salad - While the pie is in the oven whip up a simple salad tossed tossed in a simple jam vinaigrette. Simply, place a tablespoon of sweet pepper jelly along with 1-½ Tablespoons olive oil, 1 - ½ Tablespoons apple cider vinegar, 1 teaspoon chopped shallots and a pinch of salt and a fresh grind of pepper in the bottom of the salad bowl. Whisk them together then toss with salad greens of your choice. The step by step guide for making this jam vingairette can be found in this Sweet and Spicy Salmon Recipe.
- Crusty Bread: I love to have basket of bread to mop up the delicious rose harissa sauce.
Here are some more salad ideas and dressings to use to toss with your greens:
Baked Halibut Recipe with Rose Harissa Sauce
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Equipment
Ingredients
For the fish ragu:
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 1 lb fennel diced, plus 1 Tablespoon chopped fennel fonds (for garnish)
- 2 cloves of garlic finely sliced
- 1 ½ tablespoons rose harissa or 50 percent more depending on the brand – see note
- 1 tablespoon tomato paste
- ½ teaspoon fennel seeds
- 15 ounce can of whole peeled tomatoes and their juices
- 1 tablespoon packed brown sugar
- 1 preserved lemon deseeded, and finely chopped (about 1.5 Tablespoons)
- 2 Halibut , hake, cod, or sea bass (4 to 6 ounce fillets)
Lemon Tahini Sauce
- 1 clove garlic minced
- ½ lemon
- 2 tablespoons quality tahini or whole milk yogurt
- 2 tablespoons ice-cold water
- A pinch of ground cumin
- salt
Instructions
Prepare the Fish:
- Lightly season halibut with a rounded ⅛ teaspoon of salt and set aside.
Make the Ragu:
- Heat olive oil in a wide pot or Dutch oven over medium heat. Sauté onion and fennel with a pinch of salt until soft, about 2 minutes.
- Add garlic and fry for 1 minute until it starts to turn golden. Stir in tomato paste, harissa, and fennel seeds, cooking until the paste turns deep brownish-red, stirring frequently.
- Add canned tomatoes and their juices, rinsing the can with a splash of water and adding it to the pot. Mix in brown sugar and break up the tomatoes with a wooden spoon. Simmer for 10–15 minutes to thicken.
- Stir in preserved lemon, one tablespoon at a time, tasting as you go. Adjust seasoning with additional harissa, salt, or lemon if needed.
Make the Tahini Sauce:
- Combine grated garlic and lemon juice in a bowl; let sit for 5 minutes.
- Whisk in tahini, then slowly add ice-cold water, one tablespoon at a time, until smooth and runny. Season with cumin and salt to taste.
Cook the Fish:
- Nestle halibut into the tomato ragu. Cover and cook over low heat for 5–10 minutes, depending on the fillet thickness, until just cooked through.
- Remove fish and keep warm. If needed, simmer the ragu uncovered to thicken. Adjust salt as necessary. Place fish on a serving dish, spoon ragu over the top, and drizzle generously with tahini sauce. Garnish with fresh fennel fonds. Serve immediately.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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