Roasted Halibut with Tomatoes, Peppers, and Olives

Name: Roasted Halibut with Tomatoes, Peppers, and Olives
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 servings
Ingredients: 1 1/3 lbs ripe plum tomatoes; 2 cloves garlic, peeled and smashed; 1/3 cup white wine; 1-2 Tbsp tomato paste (the kind in the tube is handy); salt and pepper to taste; 1 1/2 lb Norwegian or Pacific halibut fillet; 2 bell peppers, seeded and sliced (I used 1/2 of 4 different color peppers); handful of olives, I used Castelvetrano; 2 Tbsp capers, drained; 1 tsp fennel seeds; 1 Meyer lemon, cut in wedges; 1 Tbsp butter; handful fresh chopped parsley; very thinly sliced red onion slivers; olive oil

User Reviews

4.8

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
5 servings
Calories
200 kcal
Course
Main Course
Cuisine
American

Roasted Halibut with Tomatoes, Peppers, and Olives

Julie Valencia

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My delicious Roasted Halibut is low fat, low carb, low calorie, high in healthy omega-3s, and can be easily adapted for Whole 30 and Paleo.

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Ingredients

Servings

1 1/3 lbs ripe plum tomatoes
2 cloves garlic, peeled and smashed
1/3 cup white wine
1-2 Tbsp tomato paste (the kind in the tube is handy)
salt and pepper to taste
1 1/2 lb Norwegian or Pacific halibut fillet
2 bell peppers, seeded and sliced (I used 1/2 of 4 different color peppers)
handful of olives, I used Castelvetrano
2 Tbsp capers, drained
1 tsp fennel seeds
1 Meyer lemon, cut in wedges
1 Tbsp butter

garnish

handful fresh chopped parsley
very thinly sliced red onion slivers
olive oil

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Instructions

Preheat your oven to 350F
Rinse and chop the tomatoes into large chunks. Put them into a food processor with the garlic, and pulse/process them until pureed, but they don't have to be super smooth, some texture is good.
Put the tomatoes in a skillet and bring up to a boil. Turn down the heat to medium and add the wine and paste. Let it cook for about 15 minutes at a gentle bubble, so it can thicken. Taste and season well with salt and pepper.
Pour the sauce into the bottom of your baking pan. Top with the fish. Add the sliced peppers, olives, capers, fennel seeds and lemon wedges around the fish and nestle everything into the sauce.
Dot the fish with butter and loosely cover with foil. Bake for 40 minutes, removing the foil half way through. Check your fish with an instant read thermometer, the fish is done at 135F. Finish the dish under the broiler for some last minute color if you like.
Top the fish with the parsley and onions, drizzle with good olive oil, shower with fresh cracked black pepper and serve.

Notes

I was actually out of tomato paste and used my Harissa paste (also in a tube) which made this sauce deliciously spicy. If you love harissa, give it a try in this recipe.
If you love fresh basil, you could add it to the the tomato sauce when you add it to the pan. (Don't cook it beforehand.)
I like to soak the raw onions in cold water while the fish bakes, this helps to take the sting out of their flavor. Dry on paper towels before topping the fish.
Recipe inspired by and adapted from Bon Appétit

Nutrition Information

Show Details

Calories 200kcal (10%) Carbohydrates 9g (3%) Protein 27g (54%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Sodium 236mg (10%) Potassium 1023mg (29%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2708IU (54%) Vitamin C 78mg (87%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 200 kcal

% Daily Value*

Calories	200kcal	10%
Carbohydrates	9g	3%
Protein	27g	54%
Fat	5g	8%
Saturated Fat	2g	10%
Cholesterol	73mg	24%
Sodium	236mg	10%
Potassium	1023mg	22%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2708IU	54%
Vitamin C	78mg	87%
Calcium	32mg	3%
Iron	1mg	6%