Mediterranean Baked Halibut

Name: Mediterranean Baked Halibut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 x 6oz Wild Pacific Halibut portions; 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)

Wild Pacific halibut bakes alongside juicy tomatoes, two kinds of olives, garlic and lemon in this colorful Mediterranean dinner. The pan juices are especially good with crusty bread for soaking up every last bit.

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Raw halibut fillets on a plate with lemon and herbs on a marble background

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Wild Pacific Halibut

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Mediterranean

Main Course

Mediterranean Baked Halibut

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

Prep Time

15 minutes

Cook Time

15 minutes

This Mediterranean Baked Halibut is a healthy 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 x 6oz Wild Pacific Halibut portions
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.
Serve with toasted bread, couscous, or a simple side salad.

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