Greek-Style Halibut Fish

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"For this recipe you’ll need a baking dish large enough to hold fish so fillets have a bit a room around them. If your not a lover of halibut, any thick meaty fish fillets will work. This is healthy and the ingredients are basic Mediterranean staples. VARIATION: replace chopped olives with tapenade. Spread over fillets first then add tomatoes, capers etc. then proceed. You can also pour a scant 1/2 cup of dry white wine in the baking dish to produce more juice. Serve with with a crusty loaf of bread and a side salad."

Original is 4 servings


  • Serving Size: 1 (342 g)
  • Calories 546.1
  • Total Fat - 34.7 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 110 mg
  • Sodium - 1026.7 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 8 g
  • Sugars - 4.8 g
  • Protein - 41.9 g
  • Calcium - 559.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Rinse fish fillets and pat dry with paper towels.

Step 2

Season both sides of fillets with salt and fresh ground pepper.

Step 3

Pour olive oil in baking dish to coat bottom (about 1/3 cup or more).

Step 4

Lay fish fillets in baking dish and cover with in this order: tomatoes, olives, capers and feta. Sprinkle garlic cloves in baking dish.

Step 5

Sprinkle the z est of one lemon over top. Squeeze juice of that lemon over as well.

Step 6

Sprinkle more salt and freshly ground pepper over the top and generously drizzle more olive oil.

Step 7

Bake for about 20-25 minutes depending on thickness of fish.

Step 8

Garnish with lemon wedges.


No special items needed.

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