Name: Greek Baked Halibut with Tomatoes, Olives and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 pints cherry tomatoes; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 3 cloves garlic, sliced; 3 tbsp olive oil, divided; 1 1/2 tsp dried oregano, divided; 4 halibut fillets, about 6 oz each and 1 inch thick, patted dry; 1 lemon, half sliced thinly, half cut into wedges; 3 oz feta, crumbled; 2 tbsp fresh parsley, chopped; kosher salt, to taste; black pepper, to taste

Steps

Heat the oven to 425°F. In a 9-by-13-inch baking dish, toss the tomatoes, onion, olives and garlic with 2 tablespoons of the oil, 1 teaspoon of the oregano, 1/2 teaspoon salt and some pepper.
Roast until the tomatoes begin to blister and a few have burst.
Season the halibut with salt, pepper and the remaining oregano. Nestle the fillets into the tomatoes, lay the lemon slices on top and drizzle with the remaining oil.
Bake until the fish is opaque, flakes when pressed with a fork and reads 145°F in the center.
Scatter the feta and parsley over the dish and serve from the pan, spooning the tomatoes and juices over each fillet, with lemon wedges alongside.

Ingredients

Greek Baked Halibut with Tomatoes, Olives and Feta

Ingredients

Steps

Estimated nutrition per serving

Recipe notes from home cooks

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