Description

Tender halibut fillets baked over juicy tomatoes, olives, and herbs, all bathed in a lemon‑olive oil sauce—an effortless Mediterranean dinner that’s elegant, flavorful, and wholesome.

Ingredients

4 halibut fillets (6–8 oz each)
2 tbsp extra‑virgin olive oil (plus more for the dish)
2 tbsp fresh lemon juice (plus zest)
1 cup cherry or grape tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1 small red onion, thinly sliced
2 garlic cloves, minced
2 tbsp fresh dill, chopped
1 tsp fresh oregano (or 1/2 tsp dried)
Sea salt and cracked black pepper, to taste
Optional: 1/4 cup crumbled feta cheese

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Instructions

Preheat oven to 400 °F (200 °C). Lightly brush a baking dish with olive oil.
Scatter tomatoes, olives, red onion, and garlic across the bottom of the dish.
In a small bowl, whisk olive oil, lemon juice, lemon zest, dill, oregano, salt, and pepper. Marinate halibut fillets in this mixture for 10–15 minutes.
Place fillets atop the vegetable bed and spoon remaining marinade over the top. If using, sprinkle crumbled feta over the dish.
Bake 15–18 minutes, until halibut is opaque and flakes easily, and vegetables are slightly roasted.
Remove from oven, garnish with fresh dill and a squeeze of lemon. Serve warm.

Notes

Alternate fish: use cod, haddock, or grouper fillets of similar thickness.
Make dairy‑free: omit feta or use plant‑based alternative.
Make‑ahead: marinate fish and prep veggies earlier; assemble and bake when ready.
Serve plated or family‑style, with juices spooned over sides like couscous or quinoa.