One-Pan Mediterranean Baked Halibut & Vegetables

Photo Credit: The Mediterranean Dish

I love seafood, but until recently I would rarely cook anything other than grilled salmon, crab cakes or shrimp tacos. It's not that I didn't know how to prepare fish, but that I was living in a landlocked state for more than 20 years and the availability of fresh fish was sorely lacking. I never bothered to explore new recipes since I was quite happy with my three or four favorites. But now that we've moved to the Oregon coast, I am very excited to start sampling new recipes and new types of fish. 

I saved this halibut recipe from JoAnn's blog post earlier this summer and have now made it for dinner a couple of times. We love fresh halibut but it's pretty expensive, even locally, so we wait until it goes on sale at our local market. I'm sure there are lots of great recipes to use, but so far this is our favorite. The first time I made the dish, I followed the recipe exactly as written. Last night I decided to try it with asparagus instead of green beans (and forgot all about the onions). I served it with naan, but it would also be very good with this easy recipe for risotto. Winner, winner! 

One-Pan Mediterranean

 Baked Halibut with Vegetables

The Mediterranean Dish

Sauce:

Zest of 2 lemons

Juice of 2 lemons

1 cup of olive oil

1 1/2 Tbsp. freshly minced garlic

2 tsp. dill weed

1 tsp. seasoned salt

1/2 tsp. ground black pepper

1 tsp. dried oregano

1/2 - 3/4 tsp. ground coriander

Fish and Vegetables:

1 lb. fresh French beans

1 lb. cherry tomatoes

1 large yellow onion sliced into half moons

1 1/2 lbs. halibut fillet, sliced into 1 1/2-inch strips

Preheat oven to 450 degrees.

In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes and onions, tossing to coat with sauce. You can do this in batches, if necessary.

With a large slotted spoon, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch, for example). Keep the vegetables to one side or one half of the baking sheet, making sure to spread them out in one layer.

Add the halibut strips to the remaining sauce, tossing to coat. Transfer the halibut to the baking sheet next to the vegetables and pour any remaining sauce on top.

Lightly sprinkle the halibut and vegetables with a little seasoned salt.

Bake in the 450 degree oven for 15 minutes. Transfer the baking sheet to the top oven rack and broil for an additional 3-5 minutes, watching carefully. The cherry tomatoes should begin to burst under the broiler.

Remove pan from the oven and serve immediately.

Yield: 4 servings

My notes:

You can use asparagus in lieu of the green beans, but watch your cooking time, especially if the asparagus is very thin. 

This is delicious with or without the onion. 

Serve with naan or risotto.

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