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Baked Halibut With Olives and Tomatoes — Simple, Bright, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds halibut fillets (about 4 portions, skinless if possible)
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup pitted olives (Kalamata or mixed), roughly chopped
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus extra wedges for serving
  • 1 teaspoon lemon zest (optional but great)
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • Salt and freshly ground black pepper
  • Fresh herbs (2 tablespoons chopped parsley, basil, or a mix)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking dish with parchment or lightly oil it.
  2. Prep the base: In the baking dish, toss tomatoes, olives, and garlic with olive oil, lemon juice, lemon zest, red pepper flakes, a big pinch of salt, and black pepper. Spread into an even layer.
  3. Season the fish: Pat halibut dry. Season both sides with salt and pepper. Place fillets on top of the tomato-olive mixture.
  4. Bake: Cook for 10–14 minutes, depending on thickness. Halibut is done when it flakes easily and is opaque in the center. Aim for an internal temperature of 130–135°F (54–57°C) for juicy results.
  5. Rest and finish: Let the fish rest 3 minutes. Spoon the pan juices over the top. Scatter fresh herbs and add extra lemon if you like.
  6. Serve: Pair with crusty bread, couscous, roasted potatoes, or a simple green salad.