With just 15 minutes and a handful of ingredients, a flavorful dinner of Baked Halibut with Olives and Tomatoes can be on the table in no time. While the halibut bakes in the oven, stir up a simple sauce of Spanish olives, onion, and tomatoes for this Mediterranean-inspired dish.
I barely cooked last week. May tends to have that effect on me — not because I feel uninspired to cook — quite the contrary! With the farmer’s markets just starting to burst with all wonderful ingredients I love this time of year, I find myself imagining all the things I want to cook for dinner.
No, the problem was this: instead of being in my kitchen, I was seated in my car, some days up to three hours at a time, battling stop and go traffic as I shuttled the kids to rehearsals, commuting to Berkeley. May brings with it end of the year performances, final games, tech weeks, Open House, and more, which translates to lots of eating out.
The one good thing about being in Berkeley a lot last week meant we still ate well – there are so many wonderful restaurants that I rarely get to enjoy simply because I detest the traffic battles. I took full advantage of not cooking and make it a culinary crawl adventure. So much so, that I started to think – would you be interested in a food travel guide to Berkeley?
Let me know.
After my daughter’s final performance of Singing in the Rain yesterday afternoon, we drove back home to face the Sunday routines of getting ready for the week. I had some fresh halibut on hand and scanned the pantry for ingredients to give it a boost. A jar of Spanish olives caught my eye, and that, with a handful of cherry tomatoes and a touch of red onion made for a simple sauce, that added so much flavor in so little time.
Between you and me, perhaps having just a little bit of time was the best ingredient of all.
Enjoyed this Baked Halibut with Olives and Tomatoes and looking for more fish recipes? Be sure to check out these seafood recipes.
Baked Halibut with Olives and Tomatoes
- 1 1/3 lb halibut cut in 4 pieces
- 2 tablespoons olive oil divided
- kosher salt
- freshly ground black pepper
- 1/4 cup red onion finely minced
- 1 cup cherry tomatoes halved
- 1/2 cup Spanish olives halved
- 1/2 cup parsley chopped, for garnish
- Preheat the oven to 425°F.
- Using 1 tablespoon of olive oil, brush the fish on both sides with the oil and season with salt and pepper and place on a lined baking sheet.
- Place the fish in the oven and bake for about 8-10 minutes, until the fish is opaque in the center.
- While the fish cooks, heat the remaining olive oil in a pan over medium heat.
- Add the red onion, stirring occasionally, until the onions have wilted, about 2 minutes.
- Add the tomatoes, season with a little salt and pepper, and cook for another 2 minutes until it just started to wilt and release juices.
- Stir in the olives and transfer the sauce to a bowl.
- To serve, place the halibut on a plate, top with the olives and tomatoes, and garnish with parsley. Serve immediately.