READY IN 45 mins

Easy Mediterranean Fish

Read Reviews (22)

"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!" — mleiland

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 29, 2010

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.

—naples34102

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Most Helpful Critical Review

Aug 01, 2012

I thought the tomato mixture was very nice but the fish was so bland! maybe because we are used to eating more flavorful types of fish like salmon. I had to keep adding more seasoning. I won't make this one again.

—maddysmom

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28 Ratings

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May 03, 2010

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!

—Sheila

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Jun 02, 2010

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!

—Jennifer

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Feb 16, 2010

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.

—DianeTampa

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Jul 12, 2010

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!

—Christine M

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Dec 30, 2012

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

—Josephine

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May 23, 2011

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.

—bbonzai

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Nutrition

Calories
429 kcal
21%

Carbohydrates
9.2 g
3%

Cholesterol
54 mg
18%

Fat
26.8 g
41%

Fiber
1.8 g
7%

Protein
36.6 g
73%

Sodium
1372 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Mediterranean Fish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 429
Calories from Fat: 242

% Daily Value *
Total Fat 26.8g 41 %
Saturated Fat 3.6g 18 %
** Cholesterol 54mg 18 %
Sodium 1372mg 55 %
** Potassium 934mg 26 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 1.8g 7 %
Protein 36.6g 73 %
** Sugars 2.5g
** Vitamin A 14 %
** Vitamin C 17 %
** Calcium 13 %
** Iron 20 %
** Thiamin 14 %
** Niacin 129 %
** Vitamin B6 41 %
** Magnesium 54 %
** Folate 19 %

* 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.