This mediterranean vegetable and halibut bake is the ultimate no fuss, healthy meal. With nothing but thyme, olive oil and a little salt and pepper, the halibut gets a chance to really shine. Scale this up to feed a crowd or just make a single supper.
We love recipes like these because they are such a simple way to use up whatever vegetables you have in the fridge. We’ve used peppers, aubergine, courgette, onions and tomatoes but feel free to experiment. Butternut squash, fennel, long stem broccoli, beetroot, asparagus and even spring onions will work here. Just remember to adjust the cooking time for harder vegetables.
Any white fish will work in this recipe, but halibut is particularly great for baking because of its firm texture. Be sure to speak to Chris in the shop to find out which white fish is at it’s best that week.
Although this dish is designed with simple week night meals in mind, you can always take it up a level by adding some extras. Try topping the tray off with olives, chilli flakes or crumbled feta. Scour your cupboards and see what you have to hand, this is a great place to experiment.
Mediterranean Halibut Bake
Ingredients To feed four as a main
4 Halibut steaks
350g Cherry tomatoes
2 Red onions
2 Peppers, deseeded
1 Large aubergine, thinly sliced
1 Large courgette, slice
6 Sprigs thyme
Other suggested vegetables: Butternut squash, fennel, long stem broccoli, beetroot, asparagus, spring onions. Adjust cooking time accordingly for harder vegetables.
Preheat the oven to 220 degrees Celsius.
Slice the pepper and onions and cut the courgette and aubergine in to thin rounds.
Add a tablespoon of olive oil to a roasting tin or ovenproof dish, then add the vegetables and thyme. Toss the vegetables to coat them and season with plenty of salt and pepper.
Bake for 25 minutes or until the vegetables are tender.
Add the fish to the top of the tray and return to the oven for a further 8-10 minutes, or until the halibut flakes easily when tested with a fork.
Serve as is or with rice, pearl barley or quinoa. Garnish with fresh thyme.