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Easy Mediterranean Fish

Easy Mediterranean Fish


"This fish is so easy and really flavorful. If you like spicy, try sprinkling a little bit of cayenne pepper as well as the seasoning on the fish before pour the mixture over it. One of the household favorites!"
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45 m servings 429 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1275 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
  3. Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 44
  1. 60 Ratings

Most helpful positive review

This made for a quick, delicious and satisfying lunch made with a combination of ingredients very familiar to me. Using Greek seasoning, however, was not something I've used often and I enjoyed...

Most helpful critical review

This fish had a lot of flavor. I used salmon instead. The capers add a bit too much saltiness to the recipe.

Most helpful
Most positive
Least positive

This made for a quick, delicious and satisfying lunch made with a combination of ingredients very familiar to me. Using Greek seasoning, however, was not something I've used often and I enjoyed...

I served it over spinach (sauteed with garlic and olive oil) and brown rice. It was restaurant quality and awesome!!!! I can't wait to make again, this time for guests!

I made this the other night without thoroughly reading the recipe and just layered the ingredients instead of mixing them together first and it was fabulous. The onion and tomato were chopped i...

Okay I know people get annoyed when you change up a recipe too much, but this came out really spectacularly so I thought I'd share. I used half an onion rather than whole, and sauteed the onion...

This is an excellent recipe! My Greek Yiayia would make it often, served with rice pilaf and lemon wedges. Don't forget the feta, sliced cukes and crusty bread.

This dish looks like a picture! Very impressive and tastes great.

Loved it! I used halibut, and the only change I would have made would be to maybe go a little lighter on the capers next time - I did rinse them first, but they seemed a bit too prevalent for my...

Very good dish. Veggies on top were scrumptious too. Was a great change for a fish dish. I made it as the recipe described except for the kalamata olives were omitted. Was still great. Kids...

I made this dinner for my boyfriend and it was a huge hit. He said it was the best halibut he had ever had. I will be making this again!

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