I love Greek flavors and they pair so beautifully with this delicately sweet and hearty white fish. Clean up is a breeze with the foil packets and it’s a simple, healthy recipe to throw together on busy days. Enjoy~
Mediterranean Halibut
*adapted from Allrecipes
Ingredients:
4 (6oz) Halibut fillets
1 tbsp Greek seasoning (I used one from Spice and Tea Exchange)
1/2 sweet onion, chopped
1 (5oz) jar pitted kalamata oilves
1/4 cup capers, drained
1/2 cup artichoke heart halves in brine, drained (about 2-3 per packet)
1/4 cup extra virgin olive oil
1 1/2 tbsp freshly squeezed lemon juice
sea salt and pepper to taste
*optional: 1 large chopped tomato or cherry tomatoes
heavy duty aluminum foil for packets
Directions:
Preheat oven to 350 degrees (175 degrees C). Place fresh halibut fillets (patted dry) on a large sheet of aluminum foil and season with Greek seasoning. Combine onion, olives, artichokes, capers, lemon juice, (tomatoes if using) and salt and pepper in a bowl. Spoon mixture of halibut dividing evenly among the 4 fillets.
*adapted from Allrecipes
Ingredients:
4 (6oz) Halibut fillets
1 tbsp Greek seasoning (I used one from Spice and Tea Exchange)
1/2 sweet onion, chopped
1 (5oz) jar pitted kalamata oilves
1/4 cup capers, drained
1/2 cup artichoke heart halves in brine, drained (about 2-3 per packet)
1/4 cup extra virgin olive oil
1 1/2 tbsp freshly squeezed lemon juice
sea salt and pepper to taste
*optional: 1 large chopped tomato or cherry tomatoes
heavy duty aluminum foil for packets
Directions:
Preheat oven to 350 degrees (175 degrees C). Place fresh halibut fillets (patted dry) on a large sheet of aluminum foil and season with Greek seasoning. Combine onion, olives, artichokes, capers, lemon juice, (tomatoes if using) and salt and pepper in a bowl. Spoon mixture of halibut dividing evenly among the 4 fillets.
Carefully seal all the edges of the foil to create a large packet. Place packets on a baking sheet and cook for 30-35 minutes until fish flakes easily with a fork.
Mediterranean Halibut
Ingredients
- 4 (6oz) Halibut fillets
- 1 tbsp Greek seasoning (I used one from Spice and Tea Exchange)
- 1/2 sweet onion, chopped
- 1 (5oz) jar pitted kalamata oilves
- 1/4 cup capers, drained
- 1/2 cup artichoke heart halves in brine, drained (about 2-3 per packet)
- 1/4 cup extra virgin olive oil
- 1 1/2 tbsp freshly squeezed lemon juice
- sea salt and pepper to taste
- *optional: 1 large chopped tomato or cherry tomatoes
- heavy duty aluminum foil for packets
Directions
- Preheat oven to 350 degrees (175 degrees C).
- Place fresh halibut fillets (patted dry) on a large sheet of aluminum foil and season with Greek seasoning.
- Combine onion, olives, artichokes, capers, lemon juice, (tomatoes if using) and salt and pepper in a bowl.
- Spoon mixture of halibut dividing evenly among the 4 fillets.
- Carefully seal all the edges of the foil to create a large packet.
- Place packets on a baking sheet and cook for 30-35 minutes until fish flakes easily with a fork.
No dishes to wash is a huge bonus, just throw away the foil!
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Although I’m not a fan of artichoke hearts, I love the mediterranean flair of this baked fish.
Thanks and best regards.
Hi Amee, This halibut looks fabulous and I love anything that features olives and lemons. Thanks for the recipe!
Love all the flavorful ingredients baked up in this yummy little packet! Such a great recipe, Amee!
thank you Anthony, Shelley and Ann! I am so glad that you stopped by and enjoyed this recipe!
Love it with artichoke hearts!! YUM! Thanks for linking up to “Strut Your Stuff Saturday!” Hopefully we’ll see you tomorrow at 8pm MDT for this week’s party! 🙂 -The Sisters
Good morning Amee! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-37.html
Thank you so much for the feature Carrie!!!