Mediterranean Baked Halibut with Sun-Dried Tomatoes
Mediterranean Baked Halibut with Sun-Dried Tomatoes is a light, flavorful, and elegant seafood dish that comes together with minimal effort. Tender halibut fillets are topped with a creamy, garlicky herb mixture and sweet-tangy sun-dried tomatoes, then baked until flaky and perfectly moist. It’s fresh, wholesome, and packed with Mediterranean-inspired flavors that feel both healthy and satisfying. This is the kind of recipe that works just as well for a quick weeknight dinner as it does for a special occasion meal.
Prep Time: 10–15 minutes
Cook Time: 15–18 minutes
Total Time: 25–35 minutes
Ingredients
Main Ingredients
Halibut: 1 pound fresh halibut (cut into 2–3 fillets)
Sun-Dried Tomatoes: 2–3 tablespoons, finely chopped
Mayonnaise: 2–3 tablespoons (or mix with Greek yogurt for lighter version)
Garlic: 2 cloves, minced
Herbs & Seasoning
Fresh Basil: 1 tablespoon, chopped
Dried Oregano: ¼ teaspoon
Fresh Parsley: For garnish
Red Pepper Flakes (optional): Pinch
Salt: To taste
Black Pepper: To taste
Olive Oil: For greasing baking tray
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a baking dish or sheet pan with olive oil to prevent sticking.
Pat the halibut fillets dry using paper towels. This helps them bake evenly and prevents excess moisture. Place the fillets in the prepared baking dish.
In a small bowl, mix mayonnaise (or mayo and Greek yogurt), minced garlic, chopped sun-dried tomatoes, basil, oregano, salt, black pepper, and red pepper flakes if using. Stir until well combined into a creamy topping.
Spread the mixture evenly over the top of each halibut fillet, making sure the fish is well coated.
Drizzle a small amount of olive oil lightly over the fish for added moisture and flavor.
Bake in the preheated oven for 12–18 minutes, depending on thickness, until the fish turns opaque and flakes easily with a fork. Avoid overcooking to keep it tender and juicy.
Remove from the oven and let it rest for 2–3 minutes.
Garnish with fresh parsley before serving. Serve warm with lemon wedges, rice, roasted vegetables, or a light salad.
Tips
Use fresh halibut for the best texture and clean flavor.
Do not overbake; halibut cooks quickly and can dry out if left too long.
Pat fish dry before baking to help the topping stick better.
Mix mayo and Greek yogurt for a lighter, tangier coating.
Spread topping evenly so every bite has balanced flavor.
Let fish rest briefly after baking so juices settle.
Use sun-dried tomatoes in oil for extra richness and depth.
Add lemon zest to the topping for extra brightness.
Bake on the middle rack for even heat distribution.
Check doneness early if fillets are thin to avoid overcooking.
Variations
Swap halibut with cod, sea bass, or salmon for similar results.
Add spinach under the fish for a Mediterranean veggie layer.
Use feta cheese sprinkled on top for extra saltiness and creaminess.
Add capers for a briny, tangy flavor boost.
Replace mayo with sour cream for a different creamy base.
Add artichoke hearts for a more Mediterranean-style bake.
Include olives for extra savory depth.
Use pesto instead of mayo for a herb-forward version.
Add cherry tomatoes for extra juiciness.
Make it spicy by increasing red pepper flakes or adding chili paste.
Q&A
Can I use frozen halibut?
Yes, just thaw completely and pat dry before baking.
Why is my fish dry?
It was likely overcooked or baked at too high a temperature.
Can I use other fish?
Yes, cod, tilapia, or haddock all work well.
Can I prepare this ahead of time?
Yes, you can assemble and refrigerate for a few hours before baking.
Is this recipe keto-friendly?
Yes, it is naturally low-carb and keto-friendly.
Can I skip mayonnaise?
Yes, replace it with Greek yogurt or olive oil-based spread.
How do I know when halibut is done?
It should flake easily with a fork and look opaque throughout.
Can I add cheese?
Yes, Parmesan or feta works well as a topping.
What sides go best with it?
Rice, couscous, roasted vegetables, or a fresh salad pair perfectly.
Can I grill instead of bake?
Yes, but use foil or a grill-safe tray to hold the topping.
Nutrition
(Approximate per serving)
Calories: 280–360
Protein: 30–35g
Carbohydrates: 3–6g
Fat: 15–22g
Fiber: 1–2g
This dish is high in protein, low in carbs, and rich in healthy fats and omega-3s from the fish.
Conclusion
Mediterranean Baked Halibut with Sun-Dried Tomatoes is a simple yet elegant dish that brings fresh, bold flavors to the table with minimal effort. The creamy garlic topping, tangy sun-dried tomatoes, and tender flaky fish create a perfect balance of richness and freshness. It’s quick to prepare, healthy, and versatile, making it an excellent choice for both everyday meals and special occasions.