Quick Halibut Provencal
Transport your taste buds to the sunny Mediterranean with this irresistible Quick Halibut Provençal. This 25-minute recipe combines tender, golden-seared halibut fillets with a vibrant, rustic sauce of garlic, juicy cherry tomatoes, briny Kalamata olives, and aromatic fresh thyme. A splash of optional white wine elevates the dish with a subtle elegance, while a sprinkle of parsley adds a burst of freshness. Perfect for busy weeknights or effortless entertaining, this one-skillet wonder pairs beautifully with crusty bread, a light salad, or steamed vegetables. With its quick prep time and bold, zesty flavors, this healthy halibut recipe is as simple as it is stunning—an ideal addition to your repertoire of Mediterranean-inspired meals.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 1 teaspoon Fresh thyme leaves
- 0.25 cup White wine (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Pat the halibut fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the halibut fillets to the hot skillet and sear for 3-4 minutes on each side, or until golden brown and just opaque in the center. Remove from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
Stir in the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
Add the Kalamata olives, fresh thyme, and white wine (if using). Simmer the mixture for 1-2 minutes to allow the flavors to meld.
Return the seared halibut fillets to the skillet, spooning some of the tomato and olive mixture over the top. Cover and cook for an additional 2-3 minutes, or until the fish is heated through.
Sprinkle the dish with chopped fresh parsley and remove from heat.
Serve immediately with lemon wedges on the side for squeezing over the fish, and enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.8 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
