Roasted halibut with tomatoes and garlic

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10 min


2 servings

* PLUS Roasting Time: 10 minutes


  • 2 large ripe tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 2 garlic cloves , minced
  • 1 tbsp fresh thyme leaves , or 1 tsp dried thyme
  • 2 180 g halibut fillets , at elast 1-in. thick
  • 1 tsp butter , at room temperature
  • 1/2 tsp salt
  • 1/4 cup pitted and coarsely chopped kalamata olives , or pimento-stuffed green olives
  • 1 green onion , sliced


  • Preheat oven to 500F (250C). Place a foil-lined baking sheet in oven to heat. Slice tomatoes in half. Drizzle cut sides of tomatoes with vinegar. In a small bowl, stir sugar with garlic, thyme and a pinch of salt. Sprinkle over tomatoes. Dot top of each fish fillet with 1/2 teaspoon (2 mL) butter. Sprinkle with 1/2 teaspoon (2 mL) salt.
  • Remove baking sheet from oven to a heat-resistant surface. Place fish skin-side down on hot foil. Place tomatoes cut-side up beside fish. Roast, uncovered, in centre of preheated 500F (250C) oven until a knife tip inserted in thickest part of fish comes out warm. This will take about 10 minutes if fillets are 1 inch (2.5 cm) thick or 15 minutes if 1 1/4 inches (3.5 cm) thick.
  • Pit and chop olives and place in a bowl. Remove fish and tomatoes from oven. Place tomatoes on a cutting board. Fold foil over to cover fish. Coarsely chop tomatoes. Stir into olives with juices. Place fillets on dinner plates. Spoon tomato mixture overtop. Sprinkle with onion.

Nutrition (per serving)

  • Calories
  • 300,
  • Protein
  • 34.5 g,
  • Carbohydrates
  • 14.9 g,
  • Fat
  • 11.9 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 1248 mg.

Think cooking fish is tricky? You’ll think again when you see how quick (20 minutes) and easy (just one pan to wash) this halibut dinner is.