Description
A light and flaky baked halibut infused with lemon, olives, and cherry tomatoes for a quick, healthy Mediterranean dish.
Ingredients
Scale
- 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