This recipe speaks my love language.
I have always been partial to light, Mediterranean flavors and the only thing missing here is a big glass of cold Rose. 😉 Roasting fish is a very quick and easy way to get a healthy seafood meal on the table in minutes. Honestly, I think from start to finish, this only took maybe 25 minutes to put together?
The cherry tomatoes (I used and adore Sungolds!) just melt in the oven with the garlic, olive oil and olives to make the most luscious sauce for the fish. Sungolds are so sweet, I think my boys think they are candy! Unfortunately we haven’t had terrible luck growing them this year, but I happily buy them every time I’m at the market and they are usually gone within hours.
I have partnered with my friends over at Safeway again to show off some of their fantastic Open Nature products. Everything is 100% natural with 100% natural ingredients and nothing artificial (or hard to pronounce!) included. In particular, I have really taken to their line of wild and sustainable frozen seafood. Let me just say how truly impressed I am about this product! We only buy wild seafood in our house and I’m so glad to have discovered the Open Nature seafood. They carry everything from shrimp to scallops to salmon to halibut, and everything is flash frozen and perfectly portioned. I haven’t tried the wild shrimp yet but that is next on my list as I have been craving a good shrimp curry.
This easy recipe is absolutely perfect for a light summer dinner. I love how rich and meaty halibut is! It’s almost like the steak of the fish world. 😉 Just add some orzo tossed with feta and lemon zest and you’ve got a totally delicious Mediterranean-style meal on the table in half an hour.
- 1 package Open Nature wild halibut fillets (contains 2 fillets, defrost overnight in the fridge before using)
- 2 cups cherry tomatoes sliced
- 2 cloves garlic smashed and finely minced
- 12 whole kalamata olives pitted and chopped
- 2 tbsp extra virgin olive oil
- 1/2 whole lemon
- fresh basil for serving
- kosher salt or flaky sea salt
Preheat oven to 425 degrees.
Place the halibut fillets in a tin pie dish (they just fit the best this way) or, if you don't have a pie dish, place on a parchment paper lined sheet tray. Sprinkle the fish generously with salt and drizzle on 1 tbsp of olive oil.
Cover the fish with the sliced cherry tomatoes, olives and minced garlic. Sprinkle lemon juice over all then drizzle on the remaining 1 tbsp olive oil. Sprinkle one more time with sea salt.
Roast fish for 12-15 minutes until opaque. Add torn fresh basil immediately when it comes out of the oven, another squeeze of lemon and maybe a sprinkle of flaky salt. Serve.
This post is sponsored by Safeway. As always, all opinions are entirely our own.