This recipe is SUPER easy and quick to make. It is a Mediterranean meal that is full of colors and nutrients. While I love salmon, halibut is just a nice break and has a different flavor profile.
Why it matters…
The fish portion of this dish has 34 grams of lean protein and is rich in mono- and polyunsaturated fats. The other fun fact? This dish is a good source of vitamin D, with about 323 IU per serving. It is also rich in potassium, phosphorus, lycopene, and beta carotene.
Roasted Tomato Halibut
2
servings10
minutes25
minutes381
kcalIngredients
12 oz 12 Halibut filets
2 cups 2 Cherry tomatoes cut in half (12 oz)
2 Tbsp 2 Shallot, diced (about 1 small)
2 Tsp 2 Garlic, diced (about 2)
1 Tsp 1 Red wine vinegar
3 Tbsp 3 Extra virgin olive oil
1/4 Tsp 1/4 Garlic powder
1/2 Tsp 1/2 Dried basil (divided)
1 Tsp 1 Italian seasoning (divided)
2 Tbsp 2 Fresh basil cut into ribbons
Directions
- Preheat oven to 400 degrees and line a baking sheet with parchment.
- Cut cherry tomatoes in half and dice shallot.
- Combine 1/2 tsp of Italian seasoning, 1/4 tsp of dried basil, diced garlic, red wine vinegar, and extra virgin olive oil. Pour over and blend into the tomatoes and diced shallots mixture.
- Pour the mixture over parchment-lined paper and cook for 10 minutes in the oven.
- While the tomatoes roast in the oven, pat the halibut dry.
- Combine garlic powder, 1/2 tsp Italian seasoning, and 1/4 tsp dried basil. Pat on each side of each filet. Then, place filets on a sheet and cover with tomato mixture.
- Cook until internal temperature is about 135 degrees, about 10-15 minutes.
- Plate up and serve with the ribbons of basil. This recipe is heavy on the roasted tomatoes because they are DELICIOUS, but you can serve them with fewer per serving. If you want the recipe to stretch, you can do 3-oz servings, and the calories go to 191 calories. We paired it with a salad with beets and steamed asparagus.