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One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

  • Total Time: 50 minutes
  • Yield: 3 servings 1x


  • 1 ½ pounds wild Alaskan halibut
  • ¼ cup yellow mustard (I love Raye’s)
  • ¼ cup olive oil
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt, optional
  • 1 large red onion, cut into wedges
  • 1 pound cremini mushrooms, cleaned and stems removed
  • 1 pound ramps, cleaned
  • Lemon, for serving


  1. Preheat oven to 400 degrees F.
  2. Arrange onion and mushrooms around the edges of a large, rimmed, nonstick baking tray. Season with pepper, red pepper flakes, and salt. Drizzle oil over the vegetables and the center of the tray. Make sure the entire tray is coated in oil.
  3. Place the halibut in the center of the tray and spread evenly with mustard. Bake for 20 minutes.
  4. Add the ramps to the tray and bake an additional approximately 15 minutes until halibut is cooked through and flaky. Cooking time will depend on how thick your fish is.
  5. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes