Sheet-pan suppers are the key to low-effort, high-flavor weeknight meals. Featuring fresh ingredients and lean fish, this dish ensures that everything is ready at once — and cleanup is minimal.
Satisfy your sweet tooth with this easy-to-make recipe for Sheet-Pan Halibut with Mediterranean Vegetables.
1. Info for Sheet-Pan Halibut with Mediterranean Vegetables
- Cook Time: 35 min
- Total Time: 35 min
- Servings: 1
2. Ingredients for Sheet-Pan Halibut with Mediterranean Vegetables
- 2 cans artichoke hearts (12-14 oz. each)
- 1 cup pitted Kalamata olives
- 2 bell peppers
- 2 cups grape tomatoes
- 1 tsp. dried oregano
- Kosher salt (for vegetables)
- 1/2 tsp. garlic powder
- 1/2 tsp. red pepper flakes
- 4 fillets wild halibut (8 oz. each)
- Kosher salt (for fish)
- Freshly ground black pepper
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. red pepper flakes
- Fresh flat-leaf parsley (for garnish)
3. Directions:
- An introduction to Sheet-Pan Halibut with Mediterranean Vegetables with Cameron Rogers.
- Preheat the oven to 375°F.
- Strain the artichokes and olives and transfer to a mixing bowl. Remove the cores and stems from the bell peppers and cut into 1/4-inch-wide strips. Transfer the peppers to the bowl with the artichokes and olives. Add the tomatoes.
- Line a sheet pan with parchment paper. Transfer the contents of the bowl to the prepared pan and season with the oregano, kosher salt, garlic powder, and red pepper flakes. Roast in the oven until olives start to shrivel and tomatoes begin to blister, about 10 minutes.
- As the vegetables roast, season the fish on parchment paper with salt, pepper, oregano, garlic powder, and red pepper flakes.
- Remove the vegetables from the oven. Place the fish on top of the vegetables. Return to the oven and cook until the fish is cooked through and no longer translucent, about 10 minutes.
- Check to see that the fish is done. Remove from oven or add time as needed.
- Use tongs and a spatula to transfer the fish to serving plates, evenly dividing the vegetables between each serving. Coarsely chop a few parsley leaves and sprinkle a little over each serving for garnish, and serve.