Baked Halibut Fillets with Tomatoes, Onions and Olives takes full advantage of the mild flavor and firm texture of halibut. It is the perfect base for a panoply of flavors. The white color of the halibut provides a beautiful contrast to the red tomatoes and black olives. You can chop fresh tomatoes (use tomatoes and their juice) in the Spring and Summer when tomatoes are in season; or you can use a large can of organic chopped tomatoes when they are not. Kalamata olives have the most flavor; but in a pinch you can use just plain small pitted black or green olives.
This recipe for Baked Halibut Fillets with Tomatoes, Onions and Olives is delicious hot or at room temperature. You can make it all year round and Passover too.
Click on the link for another recipe using halibut: Halibut Salad
Prep time: 20 minutes
Baked Halibut Fillets with Tomatoes, Onions & Olives
By Published: July 14, 2014
- Cuisine: Mediterrarean
- Course: Entrée
- Skill Level: Easy
Yield:
- 6 Servings
Ingredients
- olive oil spray or one tablespoon olive oil
- 4 tablespoons olive oil
- 1 large onion peeled, cored and sliced thinly
- 28 ounces organic canned chopped tomatoes or 10-12 plum tomatoes
- 6 7 ounce halibut fillets skinned
- 1 lemon juiced
- 1/3 cup dry white wine
- Salt and Pepper
- 1 cup pitted Kalamata Olives
- 1/2 cup Italian parsley washed, stems removed and chopped
Equipment
- small skillet
- 13x9x2 baking pan
Directions
- Preheat oven to: 350° F. Spray bottom of baking dish or pour one tablespoon olive in dish and rub it over the bottom..
- Pour two tablespoons olive oil in skillet. Add sliced onions. Sauté onions until soft.. Add tomatoes. salt, pepper and parsley to onions. Mix well. Arrange halibut fillets on top in a single layer.
- Spread half the chopped tomatoes on the bottom of the baking pan. Place halibut fillets on top. Pour the rest of the tomatoes on top of the halibut fillets. Cover lightly with foil. Bake 30 minutes. Carefully, lift up the foil and test for doneness of one fillet. It should be opaque and flake easily. Remove from oven if done. If not, return fish with foil cover to the oven for another 10 minutes before checking again.
- Spoon sauce around halibut over the top/ Garnish with remaining 1/4 cup chopped parsley. Serve halibut hot or at room temperature with quinoa or rice.
