Weeknight Baked Halibut
Declan Chapin
This Weeknight Baked Halibut is a healthy, Mediterranean-inspired dinner ready in under 30 minutes! Tender halibut fillets are baked with tomatoes, olives, and a zesty oregano-garlic sauce for a flavorful, elegant meal that’s quick enough for weeknights yet impressive enough for guests.
Ingredients
4 Wild Pacific Halibut fillets
- Kosher salt and freshly ground black pepper
- ¼ cup extra virgin olive oil, divided
- 1 lemon, zested and sliced into rounds
- 1 pint cherry or grape tomatoes, halved
- 1½ cups Kalamata or Castelvetrano olives (or a mix), pitted and halved
- ½ medium red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 425°F (220°C).
- Pat halibut dry and season on both sides with salt and pepper.
- Arrange lemon slices in a baking dish and place halibut fillets on top.
- Drizzle fish with 2 tbsp olive oil and sprinkle with lemon zest.
- In a bowl, combine halved tomatoes, olives, sliced red onion, and garlic.
- Add remaining 2 tbsp olive oil, red wine vinegar, oregano, and ½ tsp salt. Toss well.
- Spoon the tomato-olive mixture over the halibut fillets.
- Bake for 15–18 minutes, or until fish is opaque and flakes easily with a fork.
- Garnish with fresh parsley and extra lemon wedges.
- Serve with toasted bread, couscous, or a simple side salad.
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