One-Pan Roasted Halibut

with Tomatoes & Green Olives

Simple enough for a weeknight, elegant enough for guests.

When I want dinner to feel special but not complicated, halibut is one of my favorite choices. It's tender, mild, and easy to pair with bold, Mediterranean-inspired flavors. This one-pan roasted halibut is everything I love in a dinner: quick to prepare, beautifully flavorful, and made in my favorite glass Pyrex dish with no fuss and no frying.

Roasting the fish in a bath of juicy tomatoes, briny green olives, sweet shallots, rosemary, and garlic creates the most beautiful flavor—and the easiest cleanup. It's a meal that feels light but satisfying, and it’s perfect with some crusty bread, simple side of rice, or my oven roasted green beans.

📝 Ingredients

• 1 to 1½ pounds halibut fillet (cut into portions or left whole)

• 1 pint cherry or grape tomatoes, halved

• ½ cup green olives, pitted (Castelvetrano or Spanish work great)

• 2–3 shallots, thinly sliced

• 3 cloves garlic, thinly sliced or minced

• 2–3 sprigs fresh rosemary (or 1 tsp dried)

• 1 teaspoon of fresh thyme

• 2 tablespoons olive oil

• Salt and pepper to taste

• Optional: splash of white wine or squeeze of lemon juice

👩‍🍳 Instructions

1. Preheat oven to 400°F.

2. Prep the base: In a glass Pyrex baking dish, combine tomatoes, olives, shallots, garlic, and rosemary. Drizzle with olive oil and season with salt and pepper. Toss gently to coat everything evenly.

3. Add the halibut: Remove the dish from the oven and gently nestle the halibut fillets into the tomato-olive mixture. Drizzle the fish with a little extra olive oil, a squeeze of lemon, or a splash of white wine if you like.

4. Finish roasting: Return to the oven and bake for 20-25 minutes, or until the fish flakes easily with a fork and is opaque in the center.

5. Serve: Spoon the tomatoes, olives, and pan juices over the fish. Serve with crusty bread, rice, couscous, or a simple green salad.

💡 Weeknight Tips

• Make it dairy-free and gluten-free with no changes needed—just clean, whole ingredients.

• This method works with cod, sea bass, or even salmon if you don’t have halibut.

• Leftovers keep well in the fridge for 1–2 days and make a great lunch over greens or rice.

✨ Final Thoughts

This one-pan halibut feels like something you'd order at a fancy little coastal restaurant—but it’s made in your oven, in a Pyrex dish, with less than 10 ingredients. It’s one of those simple, flavorful meals that proves you don’t need a ton of time or steps to create something beautiful at home.

If you try it, let me know! I’d love to hear how you serve it—and if your family loved it as much as mine does.

— Lauren

@weeknight_homemaker