Wild Alaskan Halibut

Mediterranean Diet Halibut with Vegetables

One-pan baked halibut with sun-kissed Mediterranean flavors

The Mediterranean diet consistently ranks as the world's healthiest eating pattern, and wild Alaskan halibut is a perfect centerpiece. This one-pan recipe combines lean halibut with cherry tomatoes, olives, artichoke hearts, and capers for a colorful, antioxidant-rich dinner. It's naturally gluten-free, dairy-free, and packed with omega-3 fatty acids and heart-protective monounsaturated fats from extra-virgin olive oil.

Ingredients

• 4 wild Alaskan halibut portions (6 oz each), thawed
• 2 cups cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/3 cup kalamata olives, pitted
• 2 tablespoons capers, drained
• 4 cloves garlic, sliced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and freshly ground black pepper
• Fresh basil leaves for garnish

Instructions

1. Preheat oven: Set to 400°F. Line a large baking sheet or roasting pan with parchment paper.
2. Prepare the vegetable bed: Toss cherry tomatoes, artichoke hearts, olives, capers, and garlic with 2 tablespoons olive oil, oregano, salt, and pepper. Spread in an even layer on the pan.
3. Roast vegetables: Bake for 10 minutes until the tomatoes begin to soften and release their juices.
4. Add the halibut: Season halibut with salt, pepper, and remaining olive oil. Nestle the portions into the roasted vegetables.
5. Bake together: Return to oven and bake for 12-15 minutes until halibut is opaque and flakes easily (internal temp 145°F).
6. Finish and serve: Squeeze fresh lemon juice over everything, scatter torn basil leaves on top, and serve family-style directly from the pan.