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.
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
4Halibut fillets, skin on
2cupsCherry tomatoes, halved
½cupKalamata olives, pitted and halved
3clovesGarlic, thinly sliced
Fresh basil, A small handful, torn
2tbspFresh parsley, chopped
2tbspFresh oregano,, chopped
3tbspExtra virgin olive oil
Fresh lemon juice from 1 lemon
1tspLemon zest
Salt & freshly cracked pepper
Optional garnish: Lemon slices and microgreens
Preheat the oven
1
400°F (200°C). Lightly oil a baking dish large enough to fit the fillets in a single layer.
Prepare the tomato mixture
2
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.
Arrange the base
3
Spread the tomato-olive mixture evenly on the bottom of the prepared baking dish.
Place the halibut
4
Season the fillets with salt and pepper. Lay them on top of the tomato mixture. Drizzle with remaining olive oil and lemon juice.
Bake uncovered
5
for 20–25 minutes, or until the halibut flakes easily with a fork and the tomatoes are softened and blistered.
Finish with flair
6
Top with fresh basil, a sprinkle of chopped parsley and oregano, and lemon slices for garnish
Serving Suggestions
7
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
4Halibut fillets, skin on
2cupsCherry tomatoes, halved
½cupKalamata olives, pitted and halved
3clovesGarlic, thinly sliced
Fresh basil, A small handful, torn
2tbspFresh parsley, chopped
2tbspFresh oregano,, chopped
3tbspExtra virgin olive oil
Fresh lemon juice from 1 lemon
1tspLemon zest
Salt & freshly cracked pepper
Optional garnish: Lemon slices and microgreens
Directions
Preheat the oven
1
400°F (200°C). Lightly oil a baking dish large enough to fit the fillets in a single layer.
Prepare the tomato mixture
2
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.
Arrange the base
3
Spread the tomato-olive mixture evenly on the bottom of the prepared baking dish.
Place the halibut
4
Season the fillets with salt and pepper. Lay them on top of the tomato mixture. Drizzle with remaining olive oil and lemon juice.
Bake uncovered
5
for 20–25 minutes, or until the halibut flakes easily with a fork and the tomatoes are softened and blistered.
Finish with flair
6
Top with fresh basil, a sprinkle of chopped parsley and oregano, and lemon slices for garnish
Serving Suggestions
7
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.
Notes
Italian Baked Halibut with Cherry Tomatoes & Olives
