Halibut with Artichokes and Tomatoes

Halibut with Artichokes and Tomatoes

Serves 1

This delicious fish dish for one cooks in no time with no mess--the perfect meal! Serve with steamed rice or buttered pasta and a green salad.

  • 1 (5- to 6-ounce) boneless, skinless halibut fillet
  • 1 1/2 teaspoons extra-virgin olive oil
  • 3 lemon slices
  • 6 cherry or grape tomatoes, halved
  • 1/3 cup water-packed artichoke hearts, drained
  • 1 tablespoon chopped parsley or basil
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
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Preheat the oven to 350°F. Arrange halibut in the middle of a 12x12-inch piece of parchment paper. Drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.

Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.

Nutritional Info: 
Per Serving:290 calories (120 from fat), 13g total fat, 1.5g saturated fat, 50mg cholesterol, 830mg sodium, 9g carbohydrate (3g dietary fiber, 3g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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