Sheet-Pan Halibut with Mediterranean Vegetables Recipe | Yummly
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Sheet-Pan Halibut with Mediterranean Vegetables

CAMERON ROGERS(2)
Teresa M.: "This is a beautiful light dinner. Lots of flavor…" 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 teaspoon dried oregano (for vegetables)
  • kosher salt (for vegetables)
  • 1/2 teaspoon garlic powder (for vegetables)
  • 1/2 teaspoon red pepper flakes (for vegetables)
  • 4 fillets wild halibut (8 oz. each)
  • kosher salt (for fish)
  • freshly ground black pepper
  • 1 teaspoon dried oregano (for fish)
  • 1/2 teaspoon garlic powder (for fish)
  • 1/2 teaspoon red pepper flakes (for fish)
  • fresh flat leaf parsley (for garnish, optional)
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    Directions

    1. An introduction to Sheet-Pan Halibut with Mediterranean Vegetables with Cameron Rogers (Click on this step or "Make It Now" to view introduction.)
    2. Preheat the oven to 375°F.
    3. 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.
    View 5 More StepsDiscover more recipes from Cameron Rogers

    Recipe Tags

    Reviews(2)

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    Teresa M. 4 days 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 a year ago
    Absolutely delicious! Added some fresh lemon juice and zest. I’ll definitely make this again.

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