Mediterranean Baked Halibut Food

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
• Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
• Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
• Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
• When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 350°F. Arrange half of the tomato slices on bottom of 9-inch square baking dish; top with fish, onions and remaining tomatoes. Drizzle with dressing; sprinkle with capers.
• Bake 20 to 25 min. or until fish flakes easily with fork.
• Spoon rice onto serving platter. Top with the fish, vegetables and cooking juices.

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
• Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
• Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 350°F.
• Arrange half of the tomato slices on bottom of 9 inch square baking dish.
• Top with fish, onions and remaining tomatoes.
• Drizzle with dressing.
• Sprinkle with capers.

MEDITERRANEAN HALIBUT SANDWICHES

Steps:

• For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
• Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
• For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.
• For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper.
• Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 375F.
• Arrange halibut in a baking dish, leaving space between fillets. Season with salt and pepper. Scatter tomatoes, feta, and olives, garlic, and thyme on top of fish, then drizzle with olive oil. Squeeze half a lemon over the dish.
• Place baking dish on center rack in oven and set timer to 10 minutes. At the 10-minute mark, check on the doneness of fillets. Halibut is done when thickest part flakes easily or has reached an internal temperature of 130 degrees on an instant read thermometer. Cook for a couple more minutes if not done.
• Serve while hot or at room temperature with side of cooked greens, rice, or lemony roasted potatoes.

HALIBUT - MEDITERRANEAN STYLE

Steps:

• Sprinkle both sides of fish with salt and pepper.
• Heat oil in a large, non-stick frying pan and set over medium-high heat.
• Add fish and cook until lightly golden, from 2 to 3 minutes per side.
• Remove to a plate.
• (If using fillets, remove skin, if you wish.) Cover with foil to keep warm.
• Add wine to pan, then stir in Italian seasoning.
• Boil, stirring occasionally over medium-high heat, until wine is reduced by half, from 1 to 2 minutes.
• Stir in tomatoes and capers.
• Return fish and any accumulated juices to pan.
• Cover and reduce heat to medium-low.
• Continue to cook, turning fish halfway through, until firm to the touch and a knife tip inserted into thickest part of fish comes out warm- from 7 to 10 minutes.
• Place fish on dinner plates and spoon sauce overtop.