Hello and welcome to Sunday Supper on Djalali Cooks. Sheet pan dinners are easy to love; one pan cooking at its easiest. I think the main challenge is to come up with new and different combinations besides the go-to chicken and veggies. Today we have a a delicious, Mediterranean-style combination: Halibut with green beans, cherry tomatoes, shallots, green olives, feta and lemon. Seasoned simply with fresh herbs, kosher salt, black pepper, and plenty of olive oil, this sheet pan dinner is quick; it’s colorful, light and so full of fresh flavor. Let’s get right to it: Sheet Pan Mediterranean Baked Halibut and Veggies.
As I mentioned, this sheet pan dinner comes together (and is in and out of the oven) in less than 30 minutes. Preheat the oven to 400 degrees F. I have three smallish cuts of halibut that will take about 12-15 minutes to cook. This gives everything else just enough time to soften slightly. The green beans will still have some crunch and the tomatoes will not burst. If you like your veggies more well-cooked, you can always pull the fish off and cook the veggies longer to your desired doneness.
Assembling the Sheet Pan Mediterranean Baked Halibut and Veggies
Here we go, I am using a middle size sheet pan from this three sheet pan set. Drizzle olive oil on the sheet pan and add the cut green beans, tomatoes and shallots.
Sprinkle with kosher salt and use a spatula to toss the veggies together in the olive oil. Add more olive oil if needed. Add the smashed, pitted green olives.
Season with fresh black pepper. Then, top the veggies with lemon slices.
Lay sprigs of fresh herbs on top of the veggies. I have oregano, rosemary and thyme.
Sprinkle some feta on top of all of the veggies and herbs.
Now we’re ready for the fish. Sprinkle kosher salt and black pepper on the fish and lay the filets on top of the veggies, lemon, herbs and feta. Drizzle olive oil over the tops of the fish filets.
We are ready for the oven! Slide the sheet tray in the oven and set a timer for 12 minutes. These filets are skinny but thick, and they were perfectly cooked at the 12-minute mark.
The fish should be opaque, slightly firm to the touch and should flake easily with a fork. Gently transfer the fish to a separate plate and remove the herb sprigs. Stir the veggies together.
Sheet Pan Mediterranean Baked Halibut and Veggies
Serve in wide shallow bowls, and place a filet on top.
You can serve this over rice, if you like. Overall the dish is so fresh tasting; the veggies are cooked just enough to take off the raw edge, but still have their textures and fresh flavors. The fresh herbs come through with the rest of veggies and the fish is so simply seasoned that it really shines in this dish. Olives and feta bring a briny flavor that is perfect with fish and the fresh lemon really brightens everything up.
I hope you give this Sheet Pan Mediterranean Baked Halibut and Veggies a try; it’s so quick and easy! A light, healthy meal, full of flavor and richness. I have another Mediterranean fish recipe: try Mediterranean Poached Halibut. Take care and be well, xo Kelly
Kitchen Items Used in This Recipe
Click on the image to be directed to the recommended product.
Nordic Ware Sheet Pans – Set of 3
Silicone Fish Turner
Matte Latte Grain Bowls
Sidney Flatware Set
Jacquard-Woven Napkins – Set of 6
Sheet Pan Mediterranean Baked Halibut and Veggies
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Loading...Simply seasoned, with fresh herbs and veggies, this Sheet Pan Mediterranean Baked Halibut and Veggies is quick, easy and healthy.
Ingredients
- Olive Oil
- ~2 cups Green Beans (cut the beans in half crosswise)
- Cherry Tomatoes
- 3-4 Large Shallots, sliced thin (about 1/2 cup)
- Kosher Salt and Black Pepper, to taste
- 3/4-1 cup Smashed Pitted Green Olives
- 1 Lemon, sliced thin
- Several Sprigs of Fresh Herbs: Rosemary, Oregano, Thyme
- 1/4 cup Feta, crumbled
- 2-4 Small Halibut Filets
Instructions
Preheat the oven to 400 degrees F.
Drizzle olive oil on the sheet pan and add the cut green beans, tomatoes and shallots.
Sprinkle with kosher salt and use a spatula to toss the veggies together in the olive oil. Add more olive oil if needed. Add the smashed, pitted green olives.
Season with fresh black pepper. Then, top the veggies with lemon slices.
Lay sprigs of fresh herbs on top of the veggies.
Sprinkle some feta on top of all of the veggies and herbs.
Sprinkle kosher salt and black pepper on the fish and lay the filets on top of the veggies, lemon, herbs and feta. Drizzle olive oil over the tops of the fish filets.
Slide the sheet tray in the oven and set a timer for 12 minutes. These filets are skinny but thick, and they were perfectly cooked at the 12-minute mark.
The fish should be opaque, slightly firm to the touch and should flake easily with a fork. Gently transfer the fish to a separate plate and remove the herb sprigs. Stir the veggies together.
Serve in wide shallow bowls, and place a filet on top.
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Terry
May 1, 2022 at 10:30 amI love this recipe, it’s so simple plus you can change up the veggies and the fish. One pan dishes are my new favorite way of cooking. It’s great if your just busy but now that the days are longer and getting warmer no wants to stand in front of a stove. Plus the meals are light not heavy… have a great Sunday ?❤️ Mom
Kelly Djalali
May 1, 2022 at 12:02 pmHi Mom, Yes this is super-customizable. A great, easy, one and done meal! xo Kelly
Pat
May 1, 2022 at 11:00 amMy dinner tonight! So healthy and everything I love. Easily prepared. Thank you❣️
Kelly Djalali
May 1, 2022 at 12:03 pmHello Pat, Perfect! You will enjoy this one, I am sure! have a wonderful day, xo Kelly
Beth+Crawford
May 1, 2022 at 11:06 amKelly this looks amazing. I love sheet pan dinners, so easy to put together and very little clean up.
When I make this I will make an extra piece of fish for fish tacos the next day.
Thank you for everything you do for us.
Kelly Djalali
May 1, 2022 at 12:04 pmHi Beth, Good call on making enough for leftovers! I love the idea of creating fish tacos from an extra piece of halibut. Thank you so much for stopping by today, xo Kelly
Mari
May 1, 2022 at 1:43 pmI’m with Terry on this one. The basic recipe is amazing as is, but you can switch it up with different fish and vegetables. Halibut is one of our favorites, but in suburban Baltimore it’s getting harder to find at an affordable price. Fresh? Forget about it. Frozen is easier to come by, but at almost twenty dollars for half a pound, it’s beyond a lot of people now, and prices are climbing higher. I never thought I’d see the day when two pounds of Mahi Mahi was cheaper than a half pound of halibut, and yet that’s where we are now. I am fortunate to have halibut right now. I bought some on sale two months ago, (frozen of course), and it seems like a good time to make it. I like the idea of sheet pan meals. Easy and hardly any mess.
I see more and more videos on YouTube about prepping. I always have a supply of rice, pasta and canned goods. My kids re talking about buying prepped packs for long term storage. What are your thoughts Kelly? Should we be concerned, and if so, what should we buy and store? My mother and mother in law both were children of the depression, so I grew up with a basement full of canned goods. My mother in law had half a room in the basement devoted to storage, three refrigerators and a huge standup freezer. They both grew up in large families, so huge surpluses seemed normal to their generation. What do you think? To prep or not to prep, and if you did, what would you be buying and storing? Another dark, gloomy overcast Sunday, but the bird children are quiet and content to sit with us and doze, the grass is cut and the flowers are growing. Happy Sunday to Kelly, Alex, Terry, Dante and the Ladies.
Kelly Djalali
May 1, 2022 at 2:07 pmHi Mari, I haven’t seen prepped packs of things…are you talking about frozen foods, pre-cut? We have a chest freezer that is chock-full of stuff, that’s been in there for so long, I have completely forgotten about most of it. Personally, while I like to have my 6-quart Cambro bins stocked with rices, flours, sugars and other things I use frequently, I try not to go overboard on having too much stuff like canned and frozen goods. Aside from my chest freezer (which is a clean-out project I have promised myself to do this summer), I try to only keep about 2-3 cans or bags of each thing (like beans) on hand. Otherwise things get forgotten about and the space gets overwhelmed. It stresses me out to have too much of anything stored. I feel pressured by it. I don’t have a ton of dry storage either, so I try to keep things organized and easily accessible, which is aided by not having too much stuff. Also, while I write this blog for the home cook, my cooking schedule is kind of different than I imagine a lot of people’s is; I am always cooking different things, and hardly ever make the same thing more than once or twice. If something is on repeat, for us, that usually means I will make that dish again about once a month. There are exceptions of course, like variations on Not-so-Instant Instant Ramen lol! Not sure I really answered your questions, but I hope I gave some insight…have a wonderful Sunday! xo Kelly
Mari
May 1, 2022 at 7:12 pmThe kids are interested in the freeze dried foods like the military has. Or camper stuff. I too have a chest freezer that Is a complete mystery to me. I remember putting ground ek in there after my first trip to Sprouts, so it’s time to clear it out and take inventory, and defrost the poor beast. I live in hope that the ek will turn up. It was much easier to buy all the cuts in Minneapolis, not so easy here. I don’t have the room for long term food storage, so for now I just buy an extra can of something I use a lot, and try to rotate what I have.
Kelly Djalali
May 1, 2022 at 7:34 pmOh interesting, I haven’t ever looked into freeze dried foods. But it sounds like camping, hiking and such is perfect for that kind of thing. Let’s make plans to tackle our freezers this summer, lol! Take care Mari. xo Kelly