25 minutes
A delightful Mediterranean-inspired dish featuring halibut surrounded by a medley of roasted tomatoes and olives, seasoned with marjoram.
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Season Halibut
Take your halibut and season it generously with salt, pepper, and marjoram. Ensure the fish is evenly coated to enhance its flavor.
3. Prepare Tomatoes and Olives
Slice the tomatoes into even pieces and pit the olives if necessary.
4. Assemble Dish
Take a lightly greased baking dish and lay the seasoned halibut in the center. Arrange the tomato slices and olives around the fish. Sprinkle a bit more marjoram on top and, if you like, drizzle some olive oil over everything.
5. Bake
Place the baking dish in the preheated oven and bake for 10-15 minutes. The key to perfect halibut is to bake it until it flakes easily with a fork.
6. Rest and Serve
Once the halibut is done, take it out of the oven and let it sit for a minute or two. Serve with a sprinkle of fresh marjoram if desired.
Instead of halibut, use chicken breasts seasoned with oregano and garlic. Replace the olives with a mix of roasted red and yellow bell peppers and capers. Serve over a bed of couscous or quinoa.
Cook sea bass and serve with a medley similar to a Puttanesca sauce, including olives, capers, anchovies (optional), and tomatoes. This could be accompanied by a simple spaghetti or grilled vegetables.
Substitute the halibut with cod fillets and create a crust using breadcrumbs and mixed herbs (like parsley, dill, or basil). Swap the olives for a combination of artichoke hearts and roasted cherry tomatoes. Serve with a side of orzo pasta.
Instead of the traditional rosemary or thyme, try using oregano, marjoram, or dill for a different herbal note. Fresh basil or mint could add a sweet and refreshing twist.
Use a mix of heirloom cherry tomatoes for differing sweetness and acidity levels, or even try sun-dried tomatoes for a more intense, concentrated flavor.
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