Ingredients
- 4 (6-ounce) packages Wild Alaskan Halibut
- Sea salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled
- ⅓ cup pitted kalamata olives, crushed with side of knife
- 2 large cloves garlic, minced
- 2 tablespoons fresh thyme, or 2 teaspoons dried thyme
- ¼ cup extra-virgin olive oil
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Juice from ½ a lemon
Instructions
- Preheat oven to 375F.
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Arrange halibut in a baking dish, leaving space between filets. Season with salt and pepper. Scatter tomatoes, feta, and olives, garlic, and thyme on top of fish, then drizzle with olive oil. Squeeze half a lemon over the dish.
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Place baking dish on center rack in oven and set timer to 10 minutes. At the 10-minute mark, check on the doneness of filets. Halibut is done when thickest part flakes easily or has reached an internal temperature of 130 degrees on an instant read thermometer. Cook for a couple more minutes if not done.
- Serve while hot or at room temperature with side of cooked greens, rice, or lemony roasted potatoes.
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