A Mediterranean classic that brings out the best in halibut—flaky, mild, and meaty—paired with the bright burst of cherry tomatoes and the briny richness of kalamata olives. It’s a one-pan dish full of flavor, elegance, and rustic simplicity.
400°F (200°C). Lightly oil a baking dish large enough to fit the fillets in a single layer.
In a bowl, combine cherry tomatoes, olives, shallots, garlic, half the herbs, lemon zest, 2 tbsp olive oil, and a pinch of salt and pepper. Toss to coat.
Spread the tomato-olive mixture evenly on the bottom of the prepared baking dish.
Season the fillets with salt and pepper. Lay them on top of the tomato mixture. Drizzle with remaining olive oil and lemon juice.
for 20–25 minutes, or until the halibut flakes easily with a fork and the tomatoes are softened and blistered.
Top with fresh basil, a sprinkle of chopped parsley and oregano, and lemon slices for garnish
Serve hot with:
-
A side of herbed couscous, crusty ciabatta, or garlic-roasted potatoes.
-
A light arugula salad with lemon vinaigrette.
-
A glass of Vermentino or Sauvignon Blanc to elevate the Mediterranean vibe.
Ingredients
Directions
400°F (200°C). Lightly oil a baking dish large enough to fit the fillets in a single layer.
In a bowl, combine cherry tomatoes, olives, shallots, garlic, half the herbs, lemon zest, 2 tbsp olive oil, and a pinch of salt and pepper. Toss to coat.
Spread the tomato-olive mixture evenly on the bottom of the prepared baking dish.
Season the fillets with salt and pepper. Lay them on top of the tomato mixture. Drizzle with remaining olive oil and lemon juice.
for 20–25 minutes, or until the halibut flakes easily with a fork and the tomatoes are softened and blistered.
Top with fresh basil, a sprinkle of chopped parsley and oregano, and lemon slices for garnish
Serve hot with:
-
A side of herbed couscous, crusty ciabatta, or garlic-roasted potatoes.
-
A light arugula salad with lemon vinaigrette.
-
A glass of Vermentino or Sauvignon Blanc to elevate the Mediterranean vibe.