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.
Servings: 2 people
- 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