This tender Mediterranean baked halibut is light, flaky, and bright with lemon, savory olives, and sweet cherry tomatoes. The fish bakes gently in olive oil and garlic until it flakes easily and smells fresh and warm. If you like pairing fish with a simple side, try a warm grain or one of my favorite breakfasts-to-lunch ideas like baked apple cinnamon oatmeal cups for an easy make-ahead option that complements a light dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 360 kcal (approx.)
- Protein: 34 g
- Carbohydrates: 6 g
- Fat: 20 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 550 mg (approx., depends on added salt and olives)
Why Make This Tender Mediterranean Baked Halibut
This dish is quick, healthy, and full of Mediterranean flavors. The halibut stays moist and flaky because it bakes gently with lemon and olive oil. Cherry tomatoes soften and release sweet juices while Kalamata olives add a salty, savory bite. Garlic and oregano give classic herb notes. It’s perfect for weeknights when you want something elegant with little fuss. The aroma is fresh and citrusy; the texture is tender with bursts of tomato and briny olive in every bite.
How to Make Tender Mediterranean Baked Halibut
This recipe uses simple steps: season, add vegetables and aromatics, and bake. No pan-searing needed. The fish cooks through while the tomatoes collapse into a light sauce. Keep an eye on baking time so the halibut stays moist and flakes easily. Use a meat thermometer if you like—145°F (63°C) in the thickest part signals doneness.
Ingredients:
- 2 halibut fillets
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Pat the halibut fillets dry with paper towels so seasonings stick. Lightly grease a baking dish with a little olive oil.
Step 2: Season and Arrange
Place the halibut fillets in the baking dish. Drizzle both fillets with the olive oil and season evenly with salt, pepper, and dried oregano.
Step 3: Add Aromatics and Vegetables
Scatter the minced garlic, halved cherry tomatoes, and sliced Kalamata olives around the fish. Lay lemon slices on top of each fillet to infuse citrus as it bakes.
Step 4: Baking
Bake the fillets in the preheated oven for 20–25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The tomatoes should be soft and slightly burst.
Step 5: Garnishing and Serving
Remove from the oven and let rest for 2 minutes. Garnish with chopped fresh parsley before serving to add a bright, herbal finish.
How to Serve Tender Mediterranean Baked Halibut
Serve the halibut over a bed of herbed couscous, quinoa, or lemony rice to soak up the juices. Pair with a simple green salad or roasted asparagus for color and crunch. Drizzle a little extra virgin olive oil and a squeeze of fresh lemon over the top for a brighter finish. This dish also works well with crusty bread to mop up the pan juices at casual dinners.
How to Store Tender Mediterranean Baked Halibut
- Refrigerator: Cool fish to room temperature, then store in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or in a skillet over low heat to avoid drying.
- Freezer: Not recommended for best texture, but you can freeze cooked halibut in a sealed container for up to 1 month. Thaw in the fridge overnight and reheat gently.
- Tip: Store sauce and fish together to preserve moisture; add fresh lemon after reheating.
Expert Tips for Perfect Tender Mediterranean Baked Halibut
- Choose even-thickness fillets so they cook uniformly. If one side is much thicker, fold a piece of foil under the thinner end to level it.
- Don’t overbake. Check at 18 minutes for thinner fillets. Fish continues to cook slightly after removal.
- Pat fish dry before oiling and seasoning—this helps achieve a clean, bright flavor.
- Use good-quality extra virgin olive oil and fresh lemon for the best aroma and taste.
- If Kalamata olives are too salty, rinse them briefly under water and pat dry to reduce sodium.
- Add a pinch of red pepper flakes with the garlic for a gentle heat if you like a kick.
Delicious Variations
- Lemon-Dill Twist: Swap oregano for fresh dill and add lemon zest to the olive oil for an herbier flavor.
- Mediterranean Caponata: Add chopped eggplant and red bell pepper to the tomatoes and olives for a heartier vegetable mix.
- White Wine Finish: Pour 1/4 cup dry white wine into the dish before baking for a light pan sauce.
- Panko Crunch: Sprinkle panko mixed with a little olive oil and grated Parmesan over the fillets in the last 8–10 minutes for a crisp topping.
- Spicy Harissa: Stir 1 teaspoon harissa paste into the olive oil for a smoky, spicy note.
Frequently Asked Questions
Q: How can I tell when halibut is fully cooked?
A: The fish flakes easily with a fork and should read 145°F (63°C) at the thickest part. The flesh turns opaque and separates into flakes.
Q: Can I use frozen halibut?
A: Yes. Thaw completely in the refrigerator before baking and pat dry. Baking time may increase by a few minutes if fillets are slightly wet.
Q: What can I swap for Kalamata olives?
A: Use green olives, capers, or chopped roasted red peppers for different flavors. Capers add briny tang while roasted peppers add sweetness.
Q: Is this recipe good for meal prep?
A: It’s best fresh but keeps well for 1–2 days in the fridge. Pack with separate grains or salad to maintain texture.
Q: Can I cook this on the stovetop instead?
A: Yes. Sear fillets skin-side down in a hot skillet for 3–4 minutes, flip, then add tomatoes, olives, garlic, and lemon. Cover and cook on low for 6–8 minutes until done.
Q: How do I make this less salty?
A: Reduce added salt and use fewer or rinsed olives. Choose low-sodium alternatives or omit olives and add extra tomatoes and herbs.
Q: Will the lemon slices make the fish sour?
A: No—baked lemon softens and mellows, adding gentle citrus brightness, not sourness. Use lemon sparingly if you prefer subtler flavor.
Conclusion
This Tender Mediterranean Baked Halibut is an easy, flavorful weeknight winner that smells fresh, tastes bright, and looks elegant on the plate. The balance of tender white fish, juicy tomatoes, and briny olives makes each bite interesting and satisfying. For another simple halibut idea with fresh herbs, try the Halibut Recipe with Lemon and Dill for more lemony inspiration. Give this recipe a try — it’s fast to make and great for sharing.
Print
Tender Mediterranean Baked Halibut
- Total Time: 32
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
A light and flaky baked halibut infused with lemon, olives, and cherry tomatoes for a quick, healthy Mediterranean dish.
Ingredients
- 2 halibut fillets
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat the halibut fillets dry with paper towels and grease a baking dish with olive oil.
- Place the halibut fillets in the dish. Drizzle with olive oil and season with salt, pepper, and oregano.
- Scatter minced garlic, cherry tomatoes, and olives around the fish. Lay lemon slices on top of the fillets.
- Bake for 20–25 minutes, until fish flakes easily and reaches 145°F (63°C) internally.
- Remove from the oven, let rest for 2 minutes, and garnish with fresh parsley before serving.
Notes
Serve with herbed couscous or lemony rice to soak up the juices. Best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 22
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 75mg
