MEDITERRANEAN BAKED HALIBUT

plate of halibut with kalamata olives, sun-dried tomatoes, onions, artichokes, parsley, lemon

MEDITERRANEAN BAKED HALIBUT

Looking for a foolproof Recipe for Baked Halibut that’ll make you feel like a gourmet chef without all the fuss? This Mediterranean-inspired dish is a game changer—packed with flavour, keto-friendly, and ready in a flash!

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Ingredients

4 Halibut Fillets (about 6 oz. each)
2 tbsp Extra Virgin Olive Oil
1 Lemon zested and juiced
3 Garlic Cloves minced
½ cups Kalamata Olives pitted
½ cup Sun-Dried Tomatoes chopped
¼ cup Jarred Artichoke Hearts quartered
¼ cup Red or White Onion thinly sliced
1 tbsp Capers drained
1 tsp Dried Oregano
1 tsp Dried Thyme
½ tsp Crushed Red Pepper Flakes (optional, for a little kick)
Salt and Pepper to taste
Fresh Parsley chopped (optional, for garnish)
Lemon Wedges (optional, for serving)

Instructions

Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, crushed red pepper flakes, salt, and pepper.
Pat the fish dry on both sides with clean paper towel to absorb any excess moisture.
Place the halibut fillets in a shallow dish. Pour half of the marinade over the fish, ensuring each fillet is evenly coated. Let the halibut marinate for about 10 minutes at room temperature.
Arrange the marinated halibut fillets in the prepared baking dish. Scatter the kalamata olives, artichoke hearts, sun-dried tomatoes, onions, and capers around the fish. Drizzle the remaining marinade over the top.
Bake for 10-20 minutes, or until the halibut is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Remove from the oven and sprinkle with fresh parsley. Serve the halibut with the flavorful olive and artichoke mixture on top and extra lemon wedges, if desired.

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