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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.
This looks delicious! Would chicken work in place of fish? I have noticed our local grocery store does not provide great fish selection.
Hi! I think it would still be great with chicken– but the cook time would change and you’d need to ensure the chicken is cooked through!
Can’t wait to try! How long will this keep once cooked?
I like to keep cooked fish for only 2-3 days personally.
Thank you!
This was so easy and delicious! Thank you for another family friendly dinner that made me look like a pro.
This was SO delicious!!! Prep was so quick and the taste was so so good. My fish was pretty thick so bake time was quite a bit longer but otherwise it was perfect.
This was definitely a family pleaser. Tastes like we were eating at a very fancy restaurant. Was absolutely delicious!
Love to hear that! Thanks, Jamie!
Wow! This looks amazing and fairly simple too. Can’t wait to try this. You always have the BEST recipes, Alex.
Thank you so much, Michelle! 🙂
Made this last night with haddock! So flavourful! Another delicious recipe from Alex!
Thank you, Lynn!
I just signed up for fish fixe using your code. Could I use Mahi or Snapper here instead as that’s what I got in my box! Thanks Alex!
amazing!! Both would work so great here, but i’d go with the snapper 🙂
Ok update! Did the snapper and it was delicious! Great recipe!!! Thank you!
yay!!!
Alex – what do you suggest serving on the side with this dish?
I love it with roasted asparagus or a simple side salad!
This looks delicious! Will this work with Cod? Question with frozen fish. Can you cook them from frozen? And if not – how do you get rid of the excess water from thawing? Do you just gently pat the surface or really try, or do you press harder to get as much water out? I’ve had problems with my frozen cod lately so trying to figure out the right method!
Hi Kristen!
Cod would work great in this recipe!
For frozen fish– I always thaw completely, then I set them on a paper-towel lined plate and let them rest on that for about 10-15 mins prior to cooking– you’ll see so much water release and then, gently pat dry before roasting!
Ah thank you!! I am probably not giving it enough time to fully thaw and rest as I always pull it out last minute and try and thaw it in the sink quickly. I Will plan better and hopefully your way will solve my fish problems!