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!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Nutrition Facts

429.4 calories; protein 36.6g 73% DV; carbohydrates 9.2g 3% DV; fat 26.8g 41% DV; cholesterol 53.8mg 18% DV; sodium 1275.3mg 51% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2010
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. Read More
(43)

Most helpful critical review

Rating: 3 stars
09/03/2013
This fish had a lot of flavor. I used salmon instead. The capers add a bit too much saltiness to the recipe. Read More
(1)
73 Ratings
  • 5 star values: 58
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/29/2010
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. Read More
(43)
Rating: 5 stars
05/03/2010
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! Read More
(39)
Rating: 5 stars
06/02/2010
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! Read More
(21)
Advertisement
Rating: 5 stars
05/23/2011
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. Read More
(18)
Rating: 5 stars
02/16/2010
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. Read More
(13)
Rating: 5 stars
12/30/2012
This dish looks like a picture! Very impressive and tastes great. Read More
(9)
Advertisement
Rating: 5 stars
07/12/2010
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! Read More
(9)
Rating: 4 stars
01/25/2010
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 ate it up too. Read More
(4)
Rating: 5 stars
08/20/2010
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! Read More
(3)
Rating: 3 stars
09/03/2013
This fish had a lot of flavor. I used salmon instead. The capers add a bit too much saltiness to the recipe. Read More
(1)