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Mediterranean baked halibut on a white plate with broccoli and potatoes with a dish towel in the back
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5 from 26 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
Servings: 2 people
Author: Alicia


  • 1 lb wild caught halibut
  • 2-3 tbsp sundried tomatoes, chopped
  • 2-3 tbsp mayonnaise
  • 2 garlic cloves, minced
  • ¼ tsp dried oregano
  • Optional: dash of red pepper flakes
  • 1 tbsp 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!