Yoram’s Baked Halibut
Dr. Nancy’s husband Yoram loves this one-pan dish as much for its ease of preparation as for its rich, moist, deliciousness and Mediterranean inspired flavors.
Gluten-free/ Dairy-Free/ Nut-Free
Elimination Level: 2
Prep Time: 5 mins
Cook Time: 15 mins
- 1-1/2 lbs. halibut, sliced into 1-1/2-inch fillets
- 1 lb. green beans
- 1 lb. cherry tomatoes, whole
- 1 large yellow onion, quartered and sliced
- 1 lemon, thinly sliced with peel
- 1 cup extra virgin olive oil
- 3-4 cloves garlic, minced
- 2 teaspoons dill, minced (fresh or dried)
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 2 lemons, zested
- 2 lemons, juiced
- 1 teaspoon salt
- ½ teaspoon pepper
Preheat the oven to 425°. In a large bowl, combine marinade ingredients. Add tomatoes, green beans and onions, coating evenly with the marinade and set aside. Place the halibut slices in a large baking sheet or glass dish, leaving gaps between each piece. Place marinaded vegetables evenly in a single layer around each piece of fish on the baking sheet without covering. Pour remaining marinade evenly on top. Sprinkle fish with salt and top with lemon slices. Bake for 12 minutes, until halibut is opaque. Then, broil for approximately 3 minutes, taking care not to overcook. The tomatoes will start to pop when it’s done.
Remove from oven and serve hot.
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