Mediterranean Halibut with Olives and Artichoke Hearts

With two active little boys its sometimes 3 o’clock in the afternoon before I really start thinking about what I’m going to cook my family for dinner. I really wish I would plan ahead more often but I have learned to enjoy the challenge that comes from whipping something up on a whim. I think the only thing that saves me is that I keep a lot of fresh ingredients on hand in addition to a full pantry.  Maybe I do this to myself on purpose to see what kind of amazing meal I can pull off in minutes. Sometimes it works and sometimes…well…it doesn’t. Lucky for all of us this particular night was a huge success! If you enjoy fish and the flavors of the Mediterranean this is a must try dish.

Mediterranean Halibut

Mediterranean Halibut with Olives and Artichoke Hearts

(Serves 4)

¼ Cup Pine nuts (toasted)

4 Fillets of Halibut (or other firm white fish such as Snapper, Cod, Sea Bass, or Tilapia)

Sea Salt and Freshly Ground Pepper

3 Tbsp Grass Fed Butter or Ghee

¼ cup white wine (lemon juice can be used as a substitute for the wine if desired)

1 Clove Garlic (Crushed)

5 Tbsp Fresh basil Leaves (shredded or chiffonade)

½ cup Kalmata Olives (pitted)

1 cup frozen artichoke hearts

 

Preheat Oven to 350 degrees

  1. Toast pine nuts in pan on stove top until lightly browned and set aside
  2. Season fish with salt and pepper. Place in a baking dish in a single layer.
  3. In a small saucepan melt butter with crushed garlic over medium heat. When butter is melted take off heat and add the white wine. Pour over fish fillets.
  4. Top fish with half of the basil.
  5. Distribute olives and artichoke hearts around fillets.
  6. Cover with aluminum foil and bake until fish is opaque throughout. Approximately 10-15 minutes depending on thickness of fillet
  7. Take fish out of the oven, remove foil and top with pine nuts and the remaining fresh basil.
  8. Serve immediately!

Enjoy!

Comments

  1. rocks2stocks says

    I discovered adding artichoke hearts (Costco jarred) and olives (Costco pitted Castelvetrano) to baked fish much in the way you did, and I love it too. I usually serve the fish in the baking dish allowing diners the fun of “fishing” out the little yummies.

  2. says

    Great recipe! I’m glad you included some other fish to substitute for the Halibut. I would probably go with snapper or sea bass. They are my 2 favorite fish. I never thought about artichoke hearts with fish. I might just have to give it a try!

  3. Paty says

    Oh my goodness this was absolutely delicious!! My family loved it. We loved the combination of spices and flavors. Thank you :)

  4. says

    Made this in a pan on the stovetop, and it was absolutely delicious. Covered the pan with foil (didn’t have a lid that fit) to keep in the moisture.

  5. Carolyn says

    I just made this tonight and it was delicious! I used cod for the fish and the lemon juice instead of white wine. Super easy and yummy! Thanks for posting!

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