Baked Halibut with White Wine, Capers, Kalamata Olives, Tomatoes & Microgreens

Baked Halibut with White Wine, Capers, Kalamata Olives, Tomatoes & Microgreens

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes: 4 servings

This halibut dish has a nice Italian feel and flavor to it with olives, tomatoes, capers and garlic. It’s an all-in-one skillet dinner which makes for less clean up. Once in the oven, the juices flow together creating the best flavors. Enjoy this alone or share with a loved one for a delightful meal. It’s also great over pasta or rice!



  • 3 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 10 oz grape tomatoes, keep whole
  • 3 tbsp capers
  • ½ cup Kalamata olives, pitted, can be halved or left whole
  • Halibut filet
  • ¾ cup dry white wine
  • Olive oil, for drizzling
  • 3 sprigs fresh oregano leaves






  1. In a medium skillet over medium heat, add olive oil and cook the shallots until translucent. While your shallots are cooking, preheat the oven to 350F.
  2. Add the garlic to the skillet and cook for a minute or two until fragrant, stirring occasionally.
  3. Add the tomatoes and cook for about 5 minutes more. When your tomatoes have softened, gently smash them down just enough to release their juices.
  4. Deglaze the pan with ½ a cup of white wine and cook for a few minutes until slightly thickened.
  5. Add in the olives and capers. Mix to combine for about a minute.
  6. Push the mixture to the side leaving a hole in the middle of the pan to place your fish.
  7. When your fish is placed in the middle, sprinkle a little salt and pepper on top, oregano leaves and then lightly cover the fish with the tomato mixture on top.
  8. Add the remaining ¼ cup of white wine around the fish and place it in the oven uncovered for 20 minutes.
  9. When your fish is ready, serve on a plate (or over pasta or rice) and top with microgreens, extra capers and salt and pepper to taste.

Make this recipe today!

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