Easy Mediterranean Halibut

Baked beneath a medley of tomatoes, olives, and herbs, this Easy Mediterranean Halibut is packed with fresh and savory flavor!  It’s incredibly easy to prepare, and pairs perfectly with a garlic and olive oil couscous on the side.

Cooking time will vary slightly depending on the thickness and cut of your fish, but just keep an eye out for a nice flaky consistency!  The recommended timing used for this recipe is for a fillet on the thicker side.  If your fish is thinner and finishes early, feel free to remove it from the oven and leave the topping in the pan to finish cooking.

Main Supplies Needed:

• A Knife And Cutting Board

• A Garlic Press

• 1 Large Bowl

• A Lemon Squeezer

• A 9 x 13 Baking Dish

Servings: 4

Ingredients:

TOPPING

• 1 Dry Pint Grape Tomatoes, halved
• 30 Kalamata Olives, pitted and halved lengthwise
• 4 Small Cloves Garlic, crushed
• 1 Tsp Capers
• 3 Tsp Fresh Lemon Juice
• 2 Tbsp Extra Virgin Olive Oil
• 1/4 Tsp Dried Oregano
• 1/2 Tsp Dried Thyme
• 1/4 Tsp Red Pepper Flakes
• Pinches Of Sea Salt + Black Pepper

FISH

• Extra Virgin Olive Oil To Grease The Baking Dish
• 1.5 lbs Halibut
• 1 Tbsp Extra Virgin Olive Oil
• Pinches Of Sea Salt + Black Pepper
• 1/2 Tsp Dried Oregano
• 1/4 Tsp Red Pepper Flakes
• 2 Tsp Fresh Lemon Juice

TO SERVE

• Fresh Italian Parsley, chopped to taste
• Prepared Couscous (A Garlic & Olive Oil variety highly recommended!), served to taste on the side

Directions:

PREP THE TOPPING

Halve the tomatoes and olives, and crush the garlic

In a large bowl, combine the tomatoes, olives, garlic, capers, lemon juice, olive oil, and herbs

After stirring the above together, add in pinches of sea salt and black pepper and stir again until evenly combined

Set the topping aside

PREP THE FISH

Preheat the oven to 425º

Prepare a 9 x 13 inch baking dish by greasing it with a small amount of olive oil

Remove the fish skin if your fish has it

Pat the fish dry, then place it in the prepared pan

Coat it with 1/2 tbsp of olive oil on each side

Next, on each side of the fish, season it with a pinch of sea salt, a few pinches of black pepper, 1/4 tsp dried oregano, and 1/8 tsp red pepper flakes

Pour 2 tsp of fresh lemon juice on top

Add the tomato/olive topping evenly over top of and around the fish

(Just before placing the fish in the oven is a great time to start up the stove to prepare your couscous or other side dishes!)

BAKE & SERVE

Bake the fish in the oven for 28-30 minutes, or until cooked through and flaky

Prepare the parsley for garnishing

Remove the pan from the oven, and plate the fish with parsley on top and couscous on the side

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]