Greek-Inspired Halibut
Prep Time
10 min
Prep Notes
Cooking Time
30-40min
Yields
2
Ingredients
- 2 (6-8oz) wild caught halibut fillets
- 1 cup chopped organic wild wonders tomatoes
- 1/2 cup organic kalamata olives
- 1/2 cup gigante beans in vinaigrette
- 1/2 lemon thinly sliced & 1/2 lemon squeezed
- 1/4 cup olive oil
- 2 cloves minced garlic
- 1 tbsp fresh oregano leaves loosely chopped or 1 teaspoon dried oregano
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 pasture-raised crumbled feta cheese
Directions
- Preheat oven to 450 degrees
- Start by chopping the tomatoes into quarters the kalamata olives in half and slice the 1/2 lemon into thin slices and place to the side.
- Place the wild caught halibut in an oven-safe baking dish
- Sprinkle salt and pepper on top of the fish
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano and dijon until well combined. Pour the mixture over the fish.
- Scatter the tomatoes, olives, gigantic beans, lemon slices and feta cheese over and around the fish
- Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork. (check your fish it all depends on the size of your filets)
Notes
This dish offers a simple blend of flavors to the halibut filets that will give it a delicious flavor. It will quickly become a staple in your home as it takes no time to prep and serve. Its the perfect dinner to get on the table in about 40 minutes. Simply layer the ingredients in a dish and bake it in the oven.
I love paring this dish with either organic turmeric rice, fingerling potatoes with garlic and shallots and fresh herbs or a baked sweet potato with grass-fed butter.
Tip: I like to cook each fish wrapped tightly as it keeps the flavors of the fish nicely. I first put aluminum foil down then place parchment paper on top of the aluminum foil to ensure the foil is not touching the fish. Next close the parchment paper and aluminum foil.