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A filet of mediterranean halibut on a white plate with potatoes and green beans
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5 from 30 votes

Mediterranean Baked Halibut

Gluten free, whole 30, and delicious, this baked fish is perfect for an easy weeknight meal. Fresh sun-dried tomatoes work best here, but a clean olive oil packed version is ok too. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Low Calorie, Low Lactose, Low Salt
Servings: 2 people
Calories: 320kcal
Author: Alicia


  • 1 lb fresh halibut
  • 2-3 tablespoon sundried tomatoes, chopped
  • 2-3 tablespoon mayonnaise
  • 2 garlic cloves, minced
  • ¼ teaspoon dried oregano
  • Optional: dash of red pepper flakes
  • 1 tablespoon fresh basil, chopped
  • olive oil, kosher salt, and fresh pepper to taste


  • Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using). 
  • Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
  • Bake at 425 for 15-17 minutes. My fish was about 1 ½" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!


  • You can use previously frozen halibut, just make sure it's fully defrosted and patted dry.
  • My favorite sun-dried tomatoes for this recipe are the freshly dried ones, but you could also use ones packed in oil or water. 


Calories: 320kcal | Carbohydrates: 4g | Protein: 43g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 256mg | Potassium: 1179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg