Halibut with Fennel, Tomatoes and Olives

Dinner

Halibut with Fennel, Tomatoes and Olives

This halibut recipe is super simple and easy, but with complex and bold Mediterranean flavors. If this is your first time cooking with fresh fennel, here are some tips on how to cut fennel. You can easily substitute halibut with another soft and flaky white fish.

Halibut with Fennel, Tomatoes and Olives

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Calories: 304

Nutrition

Serving Size
289g

Servings
4

Calories
304

Carbohydrates
10g

Total Fat
14g

Protein
30g

Sodium
877mg

Fiber
3g

Ingredients

  • 18 oz halibut
  • 1 tsp Italian seasoning
  • 1/8 tsp garlic powder
  • 1 tsp olive oil
  • 1 bulb fennel, raw, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup olives, pitted, chopped
  • 1 tbsp capers
  • black pepper
  • spray avocado oil

Directions

  • Step 1

    Preheat oven to 375 degrees F.

  • Step 2

    Cut halibut into 4 equal portions. Season halibut with Italian Seasoning and garlic powder.

  • Step 3

    Place oven-safe pan over medium heat. Add 1 teaspoon of olive oil. Once hot, add halibut to pan and cook for about 3 minutes. Use large spatula to turn halibut over and cook for another 2-3 minutes.

  • Step 4

    Place pan with halibut in preheated oven and cook for 5 minutes. Remove from oven and set aside.

  • Step 5

    Heat a medium-size pan over medium to medium-high heat. Spray pan lightly with oil. Add fennel and minced garlic to the pan and cook for about 2 minutes, stirring frequently. Next, add tomatoes, olives and capers to the pan with the fennel. Continue to stir while cooking for about 2-3 minutes until tomatoes are soft, but still intact. Season with freshly ground pepper. Remove pan from heat.

  • Step 6

    Serve each halibut piece topped with the fennel, tomatoes and olives.

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