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Sheet Pan Mediterranean Baked Halibut and Veggies

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Dinner, Main Course – Mediterranean
By Kelly Djalali – Serves: 2
Prep Time: 10 Minutes – Cooking Time: 12-15 Minutes – Total Time: 25 Minutes

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

1

Preheat the oven to 400 degrees F.

2

Drizzle olive oil on the sheet pan and add the cut green beans, tomatoes and shallots.

3

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.

4

Season with fresh black pepper. Then, top the veggies with lemon slices.

5

Lay sprigs of fresh herbs on top of the veggies.

6

Sprinkle some feta on top of all of the veggies and herbs.

7

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.

8

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.

9

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.

10

Serve in wide shallow bowls, and place a filet on top.