One-Pan Roasted Halibut with Leeks, Tomato & Olive Sauce
This one-pan roasted halibut recipe features tender leeks, juicy cherry tomatoes, and a zesty olive sauce for a healthy, Mediterranean-inspired dinner in under 30 minutes!
Servings: 4
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.
Nutrition
Calories: 360kcal | Carbohydrates: 9g | Protein: 44g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 111mg | Sodium: 433mg | Potassium: 1179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1458IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg
