This Mediterranean halibut with rosemary and olives comes together quickly and easily in one pan but tastes like it came from a fancy restaurant. Loaded with flavor from Kalamata olives, lemon, and rosemary, this recipe is a fool-proof way for a simple seafood dinner.
I am a big fan of one pan seafood dinners. Simply just lay out your fish, all you're other veggies and goodies, and drizzle with a good glug of olive oil and lemon. Easy peasy, right?
Of course, don't forget to serve with a couple of slices of bread to soak up all the cooking juices! Serve with this spinach arugula salad to round out a full meal.
I like to use to a mix of different marinated veggies such as sun-dried tomatoes and Artichoke hearts. They add a nice Mediterranean "oil and vinegar" taste to broth while the fish is cooking.
- Artichoke Hearts
- Sun-dried Tomatoes
- Olive Oil
See recipe card for quantities.
There are many substitutions you could make with this dish. The main flavors are olive oil, garlic, lemon, and olives. I wouldn't stray too far from those flavors but some nice additions could be,
- Calabrian Peppers
- Feta Cheese
- Dry White Wine
Turn on the broiler for the last few minutes of cooking to get a nice crispy top. Just make sure to keep an eye on the fish. The broiler can burn the halibut in no time!
Other seafood recipes
Looking for other recipes like this? Try these:
- salmon and asparagus risotto
- baked dijon halibut
- pan seared rockfish with wild rice
- Cod with Chanterelle Mushrooms and Shallots
Mediterranean Halibut with Rosemary
- 1 lb halibut, (cut into fillets)
- 1 shallot, (sliced into rounds)
- 4 cloves of garlic, (sliced thinly)
- ¼ cup kalamata olives
- ¼ cup sun dried tomatoes
- ¼ cup artichoke hearts
- 2-3 sprigs rosemary
- 1 lemon, (juiced)
- ¼ cup olive oil
- salt and cracked pepper, (to taste)
- Start by preheating the oven to 425°. Then, lightly grease a cast iron skillet or baking pan. Add the halibut fillets to the pan and season with salt and pepper.
- Next, top with the shallots, garlic, olives, sun dried tomatoes, artichokes, lemon juice, and olive oil.
- Bake in the oven for 15-20 minutes, or until the flesh of the fish is opaque and flakes easily. Serve with the cooking juices.
- Cook fish to a minimum temperature of 145 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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