Step 1 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
An introduction to Sheet-Pan Halibut with Mediterranean Vegetables with Cameron Rogers
Step 2 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
Preheat the oven to 375°F.
Step 3 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
Strain the artichokes and olives and transfer to a mixing bowl. Remove the cores and stems from the bell peppers and cut into 1/4-inch-wide strips. Transfer the peppers to the bowl with the artichokes and olives. Add the tomatoes.
Step 4 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
Line a sheet pan with parchment paper. Transfer the contents of the bowl to the prepared pan and season with the oregano, kosher salt, garlic powder, and red pepper flakes. Roast in the oven until olives start to shrivel and tomatoes begin to blister, about 10 minutes.
Step 5 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
As the vegetables roast, season the fish on parchment paper with salt, pepper, oregano, garlic powder, and red pepper flakes.
Step 6 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
Remove the vegetables from the oven. Place the fish on top of the vegetables. Return to the oven and cook until the fish is cooked through and no longer translucent, about 10 minutes.
Step 7 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
Check to see that the fish is done. Remove from oven or add time as needed.
Step 8 of 8
Sheet-Pan Halibut with Mediterranean Vegetables
Use tongs and a spatula to transfer the fish to serving plates, evenly dividing the vegetables between each serving. Coarsely chop a few parsley leaves and sprinkle a little over each serving for garnish, and serve.