This post may contain affiliate links. Please read our disclosure policy.
This Oven-Baked Greek-Inspired Halibut is a delightful and simple dinner that uses Greek-inspired ingredients to give it a delicious, fun flavor!
While halibut can seem like a “fancy” filet of fish, halibut recipes don’t have to be complex or time-consuming at all! A simple blend of flavors alongside the white, flakey fish is all it takes to have a perfect dinner on the table in less than 30 minutes!
Here, Greek-inspired ingredients like kalamata olives, grape tomatoes, oregano, lemon, and feta cheese pair beautifully with the halibut. All you have to do is layer the ingredients in a roasting dish and throw it in the oven. It comes out oh-so-flavorful and couldn’t be easier!
Ingredients:
- Halibut Fillets
- Grape Tomatoes
- Shallot
- Kalamata Olives
- Lemons
- Extra Virgin Olive Oil
- Garlic
- Fresh Oregano
- Dijon Mustard
- Salt
- Pepper
- Crumbled Feta Cheese: Omit for Paleo and Whole30
Step-by-Step:
Step One: Preheat the Oven
Preheat the oven to 375℉.
Step Two: Place the Fish and Veggies in the Baking Dish
Place the halibut filets in an oven-safe baking dish. Scatter the tomatoes, shallots, olives and lemon over and around the fish filets.
Step Three: Make the Sauce
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and dijon until well combined. Pour the mixture over the fish.
Step Four: Season the Fish, Bake, and Serve
Sprinkle the top of the fish with salt, pepper, and feta cheese. Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork, about 20 minutes, (depending on the size of your halibut filets). Halibut should flake easily with a fork when done.
I hope y’all enjoy this Oven-Baked Greek-Inspired Halibut!
For More recipes you are sure to love:
Miso Halibut in Parchment Paper
Easy Lemon Thyme Roasted Salmon
Roast Fish with White Beans and Chiles
Oven-Baked Greek-Inspired Halibut
Ingredients
- 4 [6-8 oz] halibut fillets
- 3/4 cup grape tomatoes
- 1 large shallot, halved and thinly sliced
- ¼ cup torn kalamata olives
- ½ lemon, thinly sliced
- 1/4 cup extra virgin olive oil
- juice of ½ lemon
- 2 garlic cloves, minced
- 1 tbsp of fresh oregano leaves loosely chopped
- 1/2 tsp dijon mustard
- 1 tsp salt
- ½ tsp pepper
- ¼ cup crumbled feta cheese *omit for Whole30/Paleo
Instructions
- Preheat the oven to 375℉.
- Place the halibut filets in an oven-safe baking dish. Scatter the tomatoes, shallots, olives and lemon over and around the fish filets.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and dijon until well combined. Pour the mixture over the fish.
- Sprinkle the top of the fish with salt, pepper, and feta cheese. Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork, about 20 minutes, (depending on the size of your halibut filets). Halibut should flake easily with a fork when done.
Nutrition information is automatically calculated, so should only be used as an approximation.
Even without the feta this was delicious. So fresh and satisfying!!
Glad you loved it, Mita!
Such a delicious and quick recipe. Def a keeper. Served it with Greek Spinach Rice.
Thank you
Glad you enjoyed this one!!
Made this for the second time tonight, and it came out perfectly both times. Skipped the feta this time (because we were out) and added a few capers and red pepper flakes before baking. Served with a mélange of white beans, asparagus, cauliflower, and artichoke hearts on the side. Quick, easy, and delicious — I predict this recipe will be on heavy rotation at our house from now on!
Hands down the best recipe I’ve found for halibut. Made it tonight for hubs and friend, they agree it’s a keeper! Delish! Thank you!
Glad this was a hit! Thank you for the review!
Excellent recipe, came out perfect! Thanks so much!
We followed the recipe exactly and it turned out amazing!! Reminded us of a dish from one of our favorite restaurants. We did angel hair pasta and roasted asparagus on the side. Delicious. Thank you for sharing!
The flavor around the fish was great, but there was so much liquid after cooking I think it kind of boiled my fish and it was actually chewy and bland. My fish was frozen but I fully thawed it and patted it dry but obviously not enough. Probably either need to purchase fresh fish or maybe try cooking the fish separately and then covering it with the baked tomatoes, olives and feta
oh – and I served it with Tabouli mixed with Couscous
I have made this recipe numerous times and it is delicious with so much flavor! My family loves this dish with risotto cauliflower rice.
It came out so delicious. My husband and I are food snobs, so we rarely find a recipe we don’t have to doctor up with seasonings. And living in Alaska, we eat halibut all the time. This is by far the simplest and most flavourful recipe I’ve found. Thank you. This is a keeper for sure.
Thank you, Amanda! Glad you enjoyed.
I’m an avid home cook and this recipe is awesome. Made it the first time subbing the chilis with some other “cherry bomb” ones but the second time used the same ones in recipe. Second time around I also added a can of cannelloni beans and pine nuts, served over butter/parm noodles with cauliflower. Was outstanding.
I think this is the best meal I ever made!
Love to hear it, thank you!