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Mediterranean Baked Halibut

Mediterranean Baked Halibut: Flavorful and Quick Weeknight Meal

A quick and delicious Mediterranean Baked Halibut recipe that elevates your weeknight dinners with vibrant flavors and healthy ingredients.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 fillets
Course: Lunch
Cuisine: Mediterranean
Calories: 320

Ingredients
  

For the Fish
  • 1 pound Fresh Halibut Main protein source; can substitute with cod or salmon.
For the Topping
  • 3 tablespoons Sun-Dried Tomatoes, chopped Adds sweet and tangy flavor.
  • 3 tablespoons Mayonnaise Provides moisture; light version can be used for fewer calories.
  • 2 cloves Garlic, minced Enhances flavor; adjust quantity as desired.
  • 1/4 teaspoon Dried Oregano Earthy flavor; fresh oregano can be used for a stronger taste.
  • 1 tablespoon Fresh Basil, chopped Adds a refreshing finish; can substitute with parsley or dill.
  • Kosher Salt Essential for seasoning; adjust to taste.
  • Fresh Pepper Essential for seasoning; adjust to taste.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat the halibut dry and place it skin side down on the prepared baking sheet. Season lightly with salt and pepper.
  3. Combine sun-dried tomatoes, mayonnaise, minced garlic, and dried oregano in a mixing bowl. Mix well and spread over the halibut.
  4. Bake the halibut for 13-15 minutes until it flakes easily with a fork and reaches an internal temperature of 130°F (54°C).
  5. Garnish with fresh basil and serve with your favorite sides like roasted potatoes or salad.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Store any leftovers in an airtight container for up to 3 days. Best enjoyed fresh but can be made into a fish salad for a quick meal.

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