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Diane Jackson: "My familythought it was delicious. I exchanged th…" Read More
15Ingredients
35Minutes
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Description
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.
Ingredients
US|METRIC
1 SERVINGS
- 2 cans artichoke hearts (12-14 oz. each)
- 1 cup pitted kalamata olives
- 2 bell peppers
- 2 cups grape tomatoes
- 1 tsp. dried oregano (for vegetables)
- kosher salt (for vegetables)
- 1/2 tsp. garlic powder (for vegetables)
- 1/2 tsp. red pepper flakes (for vegetables)
- 4 fillets wild halibut (8 oz. each)
- kosher salt (for fish)
- freshly ground black pepper
- 1 tsp. dried oregano (for fish)
- 1/2 tsp. garlic powder (for fish)
- 1/2 tsp. red pepper flakes (for fish)
- fresh flat leaf parsley (for garnish, optional)
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Directions
- An introduction to Sheet-Pan Halibut with Mediterranean Vegetables with Cameron Rogers (Click on this step or "Make It Now" to view introduction.)
- 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.
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Reviews(4)
Diane Jackson 2 months ago
My familythought it was delicious. I exchanged the bell peppers for zucchini. I added brown rice and a little tzatziki.
Felicia Lipps a year ago
Im so glad I ran across this app. your everything ive been searching for. Its hard to find easy good heakthy recipes. Thank you
Teresa Montgomery 3 years ago
This is a beautiful light dinner. Lots of flavor. I did have to extend the cooking time by 10 minutes but I used tuna filets instead of halibut.
Ashley Marino 4 years ago
Absolutely delicious! Added some fresh lemon juice and zest. I’ll definitely make this again.