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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!
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Course
Main Course
Cuisine
Mediterranean, Vegetarian
Prep Time
2
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
237
kcal
Author
Liren Baker
Ingredients
▢
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
COOK MODE
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Instructions
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.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
3
g
|
Protein:
28
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
374
mg
|
Potassium:
795
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
980
IU
|
Vitamin C:
19.2
mg
|
Calcium:
34
mg
|
Iron:
1
mg
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