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Roasted Halibut with Cherry Tomatoes and Olives

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees. 


  2. 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.

  3. 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.

  4. 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.