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. Halibut is one of my favorite fish. 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 the recipe for the Cucumber Salad in the photo.
Prep time: 20 minutes
Baked Halibut Fillets with Tomatoes, Onions & Olives
By July 14, 2014Published:
- Cuisine: Mediterrarean
- Course: Entrée
- Skill Level: Easy
- 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
- 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 all remaining ingredients to skillet and stir well.
- Spread half the tomato sauce on the bottom of the baking pan. Place halibut fillets on top. Pour the rest of the sauce on top of the halibut fillets. Cover lightly with foil. Bake 30 minutes. Carefully, lift up the foil and test 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.
- Serve halibut hot or at room temperature with quinoa/rice. Garnish with chopped parsley.