Baked Halibut with Olives and Tomatoes
A simple, Mediterranean-inspired recipe for Baked Halibut with Olives and Tomatoes makes weeknights easy! All you need is 15 minutes and a few ingredients!
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 4 people
- 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.
Calories: 237kcal | Carbohydrates: 3g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 374mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 19.2mg | Calcium: 34mg | Iron: 1mg