Recipe by mleiland
"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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4 (6 ounce) fillets
Greek seasoning (such as Cavender's®)
1 (5 ounce) jar
pitted kalamata olives
salt and pepper to taste
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 it. Can't beat a dish that requires such little clean-up, is SO good for you and so flavorful. Other than using grouper instead of halibut (any mild flavored white fish would work) I made this with the ingredients as directed, just winging it with measurements. While I did miss the golden color that comes from grilling, roasting or sauteing, I was nevertheless very pleased with this, and since this calls for ingredients I always have in my kitchen, it's something I plan to treat myself to frequently.
This fish had a lot of flavor. I used salmon instead. The capers add a bit too much saltiness to the recipe.
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 in fairly large pieces and the presentation was gorgeous. My guests were very impressed and it was so easy! Thank you mleiland!
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.
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 onions and olives in about 3 or 4 Tbsp olive oil on medium heat until onions were mellow and brown. Added a basil leaf and some chopped fresh lemon thyme because I had some from the farmers' market and have no idea what to do with it. I also added about a teaspoon of dried oregano. I added three cloves smashed garlic, the chopped tomato, one can artichoke hearts, chopped, capers and about 2 Tbsp tomato paste - again because I had some sitting in the fridge. Covered the whole deal and simmered on the stovetop, stirring occasionally for about 10 minutes more.
I greased a pyrex pan generously with olive oil, placed the halibut in, rubbed with salt and pepper and poured the lemon juice directly on the fish, and then poured the pan sautee mixture over everything, and baked until done.
Served over sauteed spinach with a side of rice. Yum.
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 tastes. Could just be me though, so this still gets five stars! Love cooking fish in foil pouches - it stays so moist and the flavors of the other ingredients are absorbed nicely. I'll be making this one again for sure! Thanks, mleiland!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mediterranean Fish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 242
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