Make this easy halibut recipe with green beans and cherry tomatoes in 25 minutes! It bakes in a flavorful Mediterranean-style sauce with citrus, olive oil, fresh garlic, and spices.
For the Sauce:
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup Private Reserve Greek extra virgin olive oil
- 1 1/2 tbsp freshly minced garlic
- 2 tsp dill weed
- 1 tsp seasoned salt, more for later
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 to 3/4 tsp ground coriander
For the Fish
- 1 lb fresh green beans
- 1 lb cherry tomatoes
- 1 large yellow onion sliced into half moons
- 1 1/2 lb halibut fillet, slice into 1 1/2-inch pieces
- 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. It’s a great idea to add a hearty salad like this Mediterranean Three Bean Salad.
- Cook’s Tip: As with any fish, do not overcook halibut. It is ready with it flakes easily. Serve immediately, if it sits too long, halibut will turn a bit dry.
- Cook’s Tip: If halibut is not available to you, a different white fish fillet will also work. Cod and sole are two good options. Adjust baking time according to thickness of fish.
- Leftover Tips: You can store leftovers in tight-lid glass containers in the fridge for 2 to 3 days. Personally, I prefer to eat leftover fish at room premature, but if you want, you can heat it in a skillet over medium-low heat just until warmed through (add a little bit of liquid and cover briefly.)
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- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Keywords: Baked halibut, halibut recipe, baked fish, Mediterranean fish