Seared One-Pan Halibut Delicious like in a Restaturant!
If you’re looking for a simple fish dinner that feels special without requiring a lot of work, this one-pan halibut with cherry tomatoes, capers, and Kalamata olives is one to try.
The halibut is cooked until tender and flaky while sweet cherry tomatoes soften and release their juices, creating a light and flavorful sauce. Capers and Kalamata olives add the perfect salty, briny flavor, while fresh parsley and extra-virgin olive oil bring everything together.
I love making this recipe in a stainless steel pan lined with parchment paper. The parchment makes cleanup incredibly easy and helps prevent the fish from sticking to the pan. If you’re using a nonstick pan, there is no need to line it with parchment.
The best part? Everything cooks together in one pan, making this an easy weeknight dinner with very little cleanup.
What to Serve with Halibut
This halibut is delicious with a simple side of crusty Italian bread to soak up the tomato and olive oil juices.
You can also serve it with:
- Roasted potatoes
- Steamed or sautéed vegetables
- A simple green salad
- Rice
- Pasta tossed with olive oil and lemon
Pan-Seared Halibut Filet with Cherry Tomatoes
Tender halibut cooked in one pan with juicy cherry tomatoes, briny capers, Kalamata olives, garlic, and fresh parsley. An easy Mediterranean-inspired dinner with minimal cleanup.
2
servings10
minutes15
minutesKeep the screen of your device on
Ingredients
6 oz 6 Halibut Filets (2)
1 1/2 cups 1 1/2 Cherry Tomatoes
1/2 cup 1/2 Kalamata Olives
2 tbsp 2 Capers, drained
4 tbsp 4 Extra Virgin Olive Oil
1 1 Garlic Clove, sliced
1 tbsp 1 Fresh Parsley, chopped
1 tbsp 1 Kosher salt
Directions
- Cut the cherry tomatoes in half and drain the capers and Kalamata olives. Pat the halibut fillets dry with paper towels and season both sides with salt.
- If you're using a stainless steel pan, line the bottom with parchment paper and lightly drizzle it with extra-virgin olive oil. If you're using a nonstick pan, you can skip the parchment paper. Place the pan over medium heat.
- Add the cherry tomatoes, Kalamata olives, capers, and sliced garlic to the pan and cook for 5 minutes.
- Add the halibut fillets to the pan, drizzle with extra-virgin olive oil, and season the tomatoes lightly with salt.
- Cook over medium heat for 5 minutes, until the halibut develops a lightly golden exterior and the tomatoes start to soften and release their juices.
- Turn the fillets carefully and cook for 5-8 minutes, or until the halibut is opaque in the center and flakes easily with a fork.
- The tomatoes, olives, capers, and garlic will cook alongside the fish, creating a flavorful pan sauce. Remove the pan from the heat.
- Finish with freshly chopped parsley and, if you like a little heat, a pinch of red pepper flakes.
- Serve immediately, spooning the tomatoes, olives, capers, and pan juices over the fish.
Notes
- Use parchment with stainless steel. If you're worried about the halibut sticking to a stainless steel pan, parchment is an easy solution. Lightly oil the parchment before adding the fish.
- Don't overcook the halibut. Halibut is naturally lean, so it can become dry if cooked too long. Cook just until the center is opaque and the fish flakes easily.
