If you’re looking for an effortless yet elegant weeknight (or dinner party) meal, this One-Pan Roasted Halibut with Leeks, Tomato & Olive Sauce is just what you need…
One-pan meals are my go-to for busy evenings—they keep cleanup minimal and flavors maximal. (And CLEARLY, I have been obsessed with them lately!!!) This dish is bursting with Mediterranean vibes, combining tender halibut with the sweetness of roasted cherry tomatoes, the mellowed aroma of leeks, and a vibrant olive sauce that ties everything together.
This recipe isn’t just quick—it’s a dinner party-worthy centerpiece that also feels at home on a casual Tuesday. Serve it alongside couscous, quinoa, or rice, and you’ve got a complete meal that’s healthy, hearty, and packed with flavor.

Why You’ll Love This Recipe
1️⃣ Effortless Elegance: Minimal prep and just one pan make this dish as easy as it is impressive.
2️⃣ Healthy & Fresh: Loaded with wholesome ingredients like leeks, cherry tomatoes, and heart-healthy olive oil.
3️⃣ Quick: Ready in under 30 minutes.
4️⃣ Customizable: Pairs beautifully with your favorite grains or a fresh green salad.

One-Pan Roasted Halibut with Leeks, Tomato & Olive Sauce
Ingredients
Fish & Veggies:
- 2 lbs halibut, skin removed and portioned
- 2 large leeks, halved and thinly sliced lengthwise
- 1 cup cherry tomatoes
- Olive oil, for drizzling
- Salt and pepper, to taste
Olive Sauce:
- ½ cup green olives, chopped
- ¼ cup fresh parsley, chopped
- 1 clove garlic, grated
- Zest and juice of ½ lemon
- 3–4 tbsp olive oil
- Salt and pepper, to taste
Optional Sides:
- Couscous, rice, or quinoa
Instructions
Step 1: Prep the Oven and Fish
- Preheat your oven to 375°F (190°C).
- Pat the halibut dry with a paper towel. Drizzle both sides with olive oil and season with salt and pepper.
Step 2: Prepare the Veggies
- Place the sliced leeks and cherry tomatoes on a large sheet tray. Drizzle generously with olive oil, and season with salt and pepper. Toss to coat evenly.
- Push the leeks and tomatoes aside to create space for the halibut fillets, then nestle the fish into the pan.
Step 3: Roast the Fish & Veggies
- Roast in the oven for 10–15 minutes, or until the fish is firm and flakes easily with a fork.
Step 4: Make the Olive Sauce
- While the fish cooks, prepare the olive sauce.
- In a small bowl, mix the chopped olives, parsley, garlic, lemon zest, lemon juice, and olive oil. Stir well to combine and taste to adjust the seasoning.
Step 5: Assemble & Serve
- Plate your cooked grain of choice as the base.
- Top with roasted fish and veggies, then drizzle generously with the olive sauce.
Serving Suggestions
- Pair with a crisp glass of Sauvignon Blanc or a light rosé.
- Add a side of roasted asparagus or a simple arugula salad for extra greens.
- Serve with warm, crusty bread to soak up the delicious juices.

Bonus: Why Olive Sauce Makes the Dish
The olive sauce is the true star here—it’s tangy, briny, and herbaceous, bringing brightness to the mellow, flaky fish. If you have leftovers, use it as a dip, spread, or topping for other proteins and veggies.
One-Pan Roasted Halibut with Leeks, Tomato & Olive Sauce

Ingredients
Fish & Veggies:
- 2 lbs halibut, skin removed and portioned
- 2 large leeks, halved and thinly sliced lengthwise
- 1 cup cherry tomatoes
- Olive oil, for drizzling
- Salt and pepper, to taste
Olive Sauce:
- ½ cup green olives, chopped
- ¼ cup fresh parsley, chopped
- 1 clove garlic, grated
- Zest and juice of ½ lemon
- 3 –4 tbsp olive oil
- Salt and pepper, to taste
Optional Sides:
- Couscous, rice, or quinoa
Instructions
Step 1: Prep the Oven and Fish
- Preheat your oven to 375°F (190°C).
- Pat the halibut dry with a paper towel. Drizzle both sides with olive oil and season with salt and pepper.
Step 2: Prepare the Veggies
- Place the sliced leeks and cherry tomatoes on a large sheet tray. Drizzle generously with olive oil, and season with salt and pepper. Toss to coat evenly.
- Push the leeks and tomatoes aside to create space for the halibut fillets, then nestle the fish into the pan.
Step 3: Roast the Fish & Veggies
- Roast in the oven for 10–15 minutes, or until the fish is firm and flakes easily with a fork.
Step 4: Make the Olive Sauce
- While the fish cooks, prepare the olive sauce.
- In a small bowl, mix the chopped olives, parsley, garlic, lemon zest, lemon juice, and olive oil. Stir well to combine and taste to adjust the seasoning.
Step 5: Assemble & Serve
- Plate your cooked grain of choice as the base.
- Top with roasted fish and veggies, then drizzle generously with the olive sauce.
Tried It? Let Me Know!
I love seeing your creations! Tag me @flavorsbyalessandra on Instagram and share your thoughts in the comments below. Buon Appetito! ❤️