Fuss-Free Roasted Halibut with Tomatoes and Peppers

Prep time:20 min
Total time:50 min

Serves 4


6 Roma/plum tomatoes (about 1 1/2 lb), cut into wedges

2 red bell peppers, cut into chunks

2 large cloves garlic, sliced

3 tbsp Longo’s Extra Virgin Olive Oil

1 tbsp chopped Longo’s Fresh Thyme

1 tsp salt, divided

1/2 tsp pepper, divided

1 lb boned halibut, cut into 4 pieces

2/3 cup feta cheese chunks

8 oil-cured black olives

Sprigs Longo’s Fresh Thyme


  • Toss tomatoes and peppers with garlic, oil, thyme and half each of the salt and pepper. Scrape into shallow baking dish that holds the mixture comfortably without crowding.
  • Roast in preheated 400°F oven for about 20 minutes or until vegetables are tender. Stir gently.
  • Season halibut with remaining salt and pepper. Nestle into tomato mixture, turning to coat with pan juices. Press feta cheese and olives into tomatoes and peppers.
  • Roast for about 10 minutes or until halibut flakes with tip of knife and tomatoes and peppers have toasted edges.
  • Garnish with sprigs of fresh thyme.

Nutritional Information

Per serving: 340 calories
  • Protein 28g
  • Fibre 3g
  • Fat 21g
  • Sugar 6g
  • Carbs 10g
  • Sodium 1270mg