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!
Plate of baked halibut topped with a simple sauce of olives and tomatoes, garnished with parsley.
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Course Main Course
Cuisine Mediterranean, Vegetarian
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 4 people
Calories 237kcal
Author Liren Baker


  • 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
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