Go Back
–+ servings
Mediterranean Baked Halibut
Print Pin

Mediterranean Baked Halibut

Looking for a recipe that will transport you by the Greek waters? This Meditteranean Baked Halibut is a quick and easy dinner to make, you'll feel like you're on a vacation! It's loaded with nutrients, gluten-free, and paleo compliant.
Course Dinner
Cuisine Mediterranean
Keyword dairy-free, gluten free, paleo
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 322kcal

Equipment

  • Oven
  • Sheet Pan

Ingredients

For the Sauce

  • 2 lemons (juice & zest)
  • 1/2 cup extra virgin olive oil (if you can find a private reserve Greek, the better)
  • 1 ½ tablespoon minced garlic
  • 2 teaspoon dill weed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ½ to ¾ teaspoon ground coriander

For the Fish

  • 1 lb fresh green beans
  • 1 lb cherry tomatoes
  • 1 large yellow onion (sliced into half moons)
  • 1 ½ lb halibut fillet (slice into 1 ½-inch pieces)

Instructions

  • Preheat the oven to 425F degrees.
  • In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
  • Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
  • Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
  • Bake in the oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
  • When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, rice or pasta.

Notes

  1. For the Anti-histamine diet, modify: Don't use lemons and cherry tomatoes.
  2. For more vegetable options, try adding artichoke hearts and/or asparagus.

Nutrition

Calories: 322kcal | Carbohydrates: 14g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 56mg | Sodium: 480mg | Potassium: 911mg | Fiber: 4g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 48mg | Calcium: 69mg | Iron: 2mg