Sheet pan dinners are easy to love; one pan cooking at its easiest. I think the main challenge is to come up with new and different combinations besides the go-to chicken and veggies. Today we have a delicious, Mediterranean-style combination: Halibut with green beans, cherry tomatoes, shallots, green olives, feta, and lemon. Seasoned simply with fresh herbs, kosher salt, black pepper, and plenty of olive oil, this sheet pan dinner is quick; it’s colorful, light, and so full of fresh flavor. It’s a great spring dish, plus it’s a perfect Friday night dinner for those of us observing the Lenten season.
What You’ll Find in Today’s Post
- Sheet Pan Mediterranean Baked Halibut Ingredients
- How to Prepare Mediterranean Baked Halibut
- Assembling the Sheet Pan Mediterranean Baked Halibut and Veggies
- FAQS – Sheet Pan Mediterranean Halibut
- Key Equipment Used in This Recipe
- More Spring-Inspired Recipes From the Blog
- Sheet Pan Mediterranean Halibut Recipe Card
Sheet Pan Mediterranean Baked Halibut Ingredients
- Olive Oil
- ~2 cups Green Beans (cut the beans in half crosswise)
- Cherry Tomatoes
- 3-4 Large Shallots, sliced thin (about 1/2 cup)
- Kosher Salt and Black Pepper, to taste
- 3/4-1 cup Smashed Pitted Green Olives
- 1 Lemon, sliced thin
- Several Sprigs of Fresh Herbs: Rosemary, Oregano, Thyme
- 1/4 cup Feta, crumbled
- 2-4 Small Halibut Filets
How to Prepare Mediterranean Baked Halibut
Step 1: Preheat the Oven to 400 degrees F.
As I mentioned, this sheet pan dinner comes together (and is in and out of the oven) in less than 30 minutes. I have three smallish cuts of halibut that will take about 12-15 minutes to cook. This gives everything else just enough time to soften slightly. The green beans will still have some crunch, and the tomatoes will not burst. If you like your veggies more well-cooked, you can always pull the fish off and cook the veggies longer to your desired doneness.
Assembling the Sheet Pan Mediterranean Baked Halibut and Veggies
Step 2:
Here we go, I am using a medium-sized sheet pan from this three-sheet pan set. Drizzle olive oil on the sheet pan and add the cut green beans, tomatoes, and shallots.
Step 3:
Sprinkle with kosher salt and use a spatula to toss the veggies together in the olive oil. Add more olive oil if needed. Add the smashed, pitted green olives.
Step 4:
Season with fresh black pepper. Then, top the veggies with lemon slices.
Step 5:
Lay sprigs of fresh herbs on top of the veggies. I have oregano, rosemary, and thyme.
Step 6:
Sprinkle some feta on top of all of the veggies and herbs.
Step 7:
Now we’re ready for the fish. Sprinkle kosher salt and black pepper on the fish and lay the filets on top of the veggies, lemon, herbs, and feta. Drizzle olive oil over the tops of the fish filets.
Step 8:
We are ready for the oven! Slide the sheet tray into the oven and set a timer for 12 minutes. These filets are skinny but thick, and they were perfectly cooked at the 12-minute mark.
The fish should be opaque, slightly firm to the touch, and should flake easily with a fork. Gently transfer the fish to a separate plate and remove the herb sprigs. Stir the veggies together.
Serve in wide shallow bowls, and place a filet on top. You can serve this over rice, if you like. Overall, the dish is so fresh tasting; the veggies are cooked just enough to take off the raw edge, but still have their textures and fresh flavors. The fresh herbs come through with the rest of the veggies, and the fish is so simply seasoned that it really shines in this dish. Olives and feta bring a briny flavor that is perfect with fish, and the fresh lemon really brightens everything up.
I hope you give this Sheet Pan Mediterranean Baked Halibut and Veggies a try; it’s so quick and easy! A light, healthy meal, full of flavor and richness. Take care and be well, xo Kelly
FAQS – Sheet Pan Mediterranean Halibut
The fish should be opaque all the way through, slightly firm to the touch, and flake easily with a fork. For these smaller filets, 12 minutes at 400°F was the sweet spot.
Yes! Cod, sea bass, mahi-mahi, or snapper would all work well. Just adjust the cooking time based on the thickness of the filets — thinner filets may need less time.
Remove the fish from the pan when it’s done, then return the sheet pan to the oven and continue cooking the veggies to your desired doneness. The green beans will get more tender, and the tomatoes will start to burst. Also, feel free to swap in Asparagus for the green beans!
Absolutely. Kalamata olives would bring a richer, more intense flavor, while the green olives are a bit milder and more buttery. Both work beautifully with the fish and feta.
It’s perfect for Lent — a light, satisfying fish dinner that comes together quickly for a Friday night meal.
Key Equipment Used in This Recipe
More Spring-Inspired Recipes From the Blog
- The Simplest Spring Pasta You’ll Make All Season
- Chicken Kofta Are Anything But Ordinary
- Strawberry Basil Smash & Spring Pea Pasta
- Cucumber G&T + Roasted Asparagus with Shaved Parmesan
Sheet Pan Mediterranean Halibut Recipe Card
Sheet Pan Mediterranean Halibut
Ingredients:
- Olive Oil
- ~2 cups Green Beans cut the beans in half crosswise
- Cherry Tomatoes
- 3-4 Large Shallots sliced thin (about 1/2 cup)
- Kosher Salt and Black Pepper to taste
- 3/4-1 cup Smashed Pitted Green Olives
- 1 Lemon sliced thin
- Several Sprigs of Fresh Herbs: Rosemary Oregano, Thyme
- 1/4 cup Feta crumbled
- 2-4 Small Halibut Filets
Instructions:
- Preheat the oven to 400 degrees F. Drizzle olive oil on the sheet pan and add the cut green beans, tomatoes, and shallots.
- Sprinkle with kosher salt and use a spatula to toss the veggies together in the olive oil. Add more olive oil if needed. Add the smashed, pitted green olives.
- Season with fresh black pepper. Then, top the veggies with lemon slices.
- Lay sprigs of fresh herbs on top of the veggies.
- Sprinkle some feta on top of all of the veggies and herbs.
- Sprinkle kosher salt and black pepper on the fish and lay the filets on top of the veggies, lemon, herbs, and feta. Drizzle olive oil over the tops of the fish filets.
- Slide the sheet tray into the oven and set a timer for 12 minutes. These filets are skinny but thick, and they were perfectly cooked at the 12-minute mark.
- The fish should be opaque, slightly firm to the touch, and should flake easily with a fork. Gently transfer the fish to a separate plate and remove the herb sprigs. Stir the veggies together.
- Serve in wide shallow bowls, and place a filet on top.
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