One-pan Mediterranean Baked Halibut Recipe with Vegetables

One Pan Baked Halibut Olive Oil Recipe

One-pan Mediterranean Baked Halibut Recipe with Vegetables

Whether you’re trying to add more fish to your diet, or just looking for a bright and quick dinner that will deliver on flavor and nutrition, this baked halibut recipe with veggies is your ticket. Halibut and veggies, tossed in a bright Mediterranean sauce with lots of citrus, olive oil, fresh garlic and spices, then baked for 15 minutes or so. Dinner is served!


Ingredients

    • For the Sauce:
      Zest of 2 lemons
      Juice of 2 lemons
      1 cup Coronado Taste of Oils Garlic Olive Oil
      1 ½ tbsp freshly minced garlic
      2 tsp dill weed
      1 tsp seasoned salt, more for later
      ½ tsp ground black pepper
      1 tsp dried oregano½ to ¾ tsp 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

 


One Pan Baked Halibut Olive Oil Recipe

 

Directions:

Preheat the oven to 425 degrees F.

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 425 degrees F heated 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, Lebanese rice, or pasta.

 

Recipe first featured here.

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