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One Dish Halibut and Summer Vegetables




Halibut is my all time favorite fish, its mild but firm and buttery. I feel like it is the meatiest and most toothsome fish and recently I discovered I could by good size wild caught filets in the freezer section (at Whole Foods) and I can just pull out a few at a time and thaw them in no-time. I try really hard to buy responsibly sourced fish and I just think wild-caught tastes better and is free from artificial dyes and stuff we don’t need. That being said, you could also make this with whatever kind of fish you like, halibut can be kind of pricey….cod or turbot would make a good alternative.


This dish comes together in under 30 minutes and uses very few dishes, the best! My recipes aren’t perfect because I am new to sharing them so please adjust to your personal preferences. I am a bit of this and dash of that type of cook and am trying to get better about measurements! What you need:


-Fresh veggies (I used squash, red onion, cherry tomatoes, bell pepper)

-olive oil

-fresh ground salt and pepper

-zest of 1 lemon

-Italian seasoning blend (oregano, rosemary, basil)

-fresh basil

-crumbled ricotta salata

-4 oz portion halibut filets


Preheat the oven to 350 and chop your vegetables into similar sized pieces, I like chopping the squash into 1 inch slices and then quartering. Place all of your vegetables on a baking dish or sheet pan and drizzle with olive oil, fresh ground salt and pepper, a dash of Italian seasoning, and 1/2 of the lemon zest. Mix around to distribute olive oil and spices evenly and bake for about 15 minutes.

Remove the veggies from the oven and scoot them to the outer edges of the pan, place your fish filets in the center. Drizzle the fish with a bit of olive oil and a healthy amount of salt and pepper, seasoning and remaining lemon zest. It depends on how many fish filets you are making but about 1 tsp of seasoning should be enough for 2 filets.…adjust to your taste levels. Place the dish back in the oven and bake for about 12 minutes until the fish is cooked through. Sprinkle the veggies with fresh basil and crumbled ricotta salata.



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