Mediterranean Baked Halibut
This baked halibut recipe is perfect for an easy weeknight meal and a family favorite.
Servings: 2 people
Ingredients
- 1 pound fresh halibut, cut into 2-3 fillets
- 3 tablespoons sundried tomatoes, chopped
- 3 tbsp mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped
- kosher salt and fresh pepper to taste
Instructions
- Preheat oven to 425 degrees F/ 220 C. Mix together chopped sun-dried tomatoes, mayo, garlic, and oregano.
- Place parchment on top of a baking sheet, then place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt and freshly cracked black pepper. Spread the mayonnaise/tomato mixture over the top of the fish.
- Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
Notes
- You can use previously frozen halibut, just make sure it's fully defrosted and patted dry.
- This recipe works with cod or even salmon - any mild white fish!
- I like to use fresh sun-dried tomatoes (I get these in the tomato area at Central Market), but you could also use ones packed in oil or water.
Nutrition
Calories: 281kcal | Carbohydrates: 7g | Protein: 44g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 337mg | Potassium: 1268mg | Fiber: 1g | Sugar: 4g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
