Baked Halibut with Tomatoes, Onions & Olives

Baked Halibut with Tomatoes, Onions & Olives

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Halibut is a mild, firm fleshed white fish that is a perfect foil for lots of added flavors. My picture shows halibut fillets smothered with tomatoes, onions and olives amongst other ingredients. The result is a fresh, healthy and delicious fish lunch or dinner that takes no time to prepare. Enjoy!

Prep time: 20 minutes

Baked Halibut with Tomatoes, Onions & Olives

By Gloria Kobrin Published: July 14, 2014

  • Yield:

  • 6 Servings


  • olive oil spray or one tablespoon olive oil
  • 4 tablespoons olive oil
  • 1 large onion peeled, cored and sliced thinly
  • 28 ounces organic chopped tomatoes
  • 6 7 ounce halibut fillets skinned
  • 1 lemon juiced
  • 1/3 cup dry white wine
  • Salt and Pepper
  • 1 cup pitted Kalamata Olives
  • 1/4 cup Italian parsley washed, stems removed and chopped


  • small skillet
  • 13x9x2 baking pan


  1. Preheat oven to: 350° F. Spray bottom of baking dish or pour one tablespoon olive in dish and rub it over the bottom..
  2. Pour two tablespoons olive oil in skillet. Add sliced onions. Cook onions just long enough to soften and lose their sharp edge.
  3. Spread half the sliced onions and half the tomatoes on the bottom of the baking pan. Place halibut fillets on top. Sprinkle with lemon juice, wine, salt and pepper.
  4. Place remaining onions, tomatoes and olives on top. Drizzle with remaining olive oil. Cover lightly with foil. Bake 30-40 minutes. After 30 minutes, test one fillet with a fork to see if it is opaque. If it isn't, cook another 10 minutes. Serve halibut on a bed of quinoa/rice. Garnish with chopped parsley.