Lacking a lot of time to cook dinner? Try this recipe if you want to save time.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) fillets halibut
- 1 tablespoon Greek seasoning (such as Cavender’s®)
- 1 large tomato, chopped
- 1 onion, chopped
- 1 (5 ounce) jar pitted kalamata olives
- ¼ cup capers
- ¼ cup olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
- Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 4 g |
| Sodium | 1275 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe, plenty of yummy juices to go over pasta or rice. Will make again!
The first time I made this we thought it was good but not memorable. After a couple of months, I made it again and it was wonderful! When preparing the ingredients that go on top of the fish, I added a bit more than what was suggested. It came out much more favorable. Just that little adjustment was the difference we needed to make it memorable!
Easy indeed, and very tasty. I used talapia because it was half the price of halibut. There is quite a bit of juice, so prepare some wild rice to soak up that flavor.
Fairly easy. Used tilapia and added a yellow bell pepper and it was fine. Next time I’ll add feta cheese. Ok I’ve made this 4 times now and here are my notes: 1.add red or yellow pepper 2.use a small-med onion 3.don’t be stingy on the capers + juice, olives + juice, lemon 4.Tilapia cooks in 30m, veggies may take another 20+ min 5.serve with rice 6.garnish with feta + avocado
This was really tasty!!! I was a little surprised because at first glance it didn’t look overwhelmingly appetizing but it sure was!!! The only thing I did differently was leave out the capers only because I’m not a fan and I used a different type fish because the Halibut was very pricey. I used Pollock instead and it was delicious!! I will definitely be making this again.
I grew up on the southern east coast with a lively seafood diet. This recipe works on most of your favorite fish…especially grouper. YUM!!!
Last night was the 2nd time making this dish. The 1st time I cooked the halibut 30 minutes and it was over-cooked and dry. (My fault, I guess.) The 2nd time I cooked slightly thinner halibut fillets for 12 minutes and they were perfect. I added some cayenne and garlic cloves to the “tomato mixture”. Couldn’t find Greek seasoning, so combined the 12 ingredients to make my own. Served with Greek salad and figs oozing with goat cheese, both recipes on this site.
I topped the fish with feta cheese before baking. We loved it.
Omg!!! I died and went to heaven! This was absolutely phenomenal! The only change I made was I used cod as it was all I had but everything else was as per the recipe. i served this over Uncle Ben’s 7 grain rice and was blown away. This is a keeper!
30 minutes in oven destroyed $50 of halibut. 20 minutes probably right. otherwise, tasty and easy recipe.
My mother LOVES this recipe! Despite the fact that I have a whole collection of fish recipes, whenever she asks me to make “That fish meal” I know she means this one. The Reynolds people won’t want to hear this, but I’ve cooked this wrapped in parchment as well as aluminum foil and both ways turned out perfect.
Finally, a fish recipe that isn’t fishy! Delicious!! I used cod, and for the first time ever, I actually liked the cod. I made substitutions based on what I had. Used marinated artichokes instead of capers. I used my own mixture of spices, a little this and that of : oregano, dill, thyme, rosemary, basil, paprika. Also added a tsp fresh minced garlic to the veggie mixture. (It was salty, so next time will not add salt to veggie mixture)This would be excellent with crusty bread or pasta, mashed potatoes. Will definitely make again!
Will definitely make this again. No need to buy expensive seasoning – make your own very easily
This was completely out of my food range because it had ingredients i have never used. But i was very pleasantly surprised! I will make this again! I will use a little more tomato and a little less olives. Also, I used cod fish because the halibut was too expensive. Yum! And very filling!
Yummy!!! Very easy to prepare, everyone I share the recipe with absolutely love’s it!! A go to favorite for sure
Great on the grill! Love this recipe! A couple of tweaks: didn’t have Greek seasoning so used a little bit of Old Bay instead. Grilled the onion beforehand. Cut back on the capers to 1T. Sprayed Pam on aluminum sheets, chopped the grilled onion and mixed it with everything else and folding it up tightly. Grilled on medium high for about 10-12 minutes. Served it over a bed of sautéed garlic spinach and a side of rice/quinoa. Absolutely outstanding; thanks for the recipe!!!
I used this marinade on shrimp (since I had no fish) and it was amazing. I would recommend baking shrimp in this sauce to anyone interested. Put it on a bed of couscous, and you’re set. So good!
So good! Added a bit more veggies and put feta on top when it came out of the oven. Very very good.
We did it with Tilapia steaks as that was what we had on hand and hubby liked it . I cut down on the amount of capers a bit and added some yellow pepper. Also used regular olives with tablespoons of olive tapenade instead of the kalamata. Those would have added even more flavor .
Even my fish-timid husband liked it!
I will make this again and again. The only change I made was to make extra of the tomato/onion mixture so people could add more if they wanted to. EVERYONE wanted to – it was delicious! My guests asked for a copy of the recipe as well. It really is easy (even when you’re feeding 10 people) and super yummy!