Easy Sheet Pan Mediterranean Baked Alaska Whitefish
Make a flavorful, healthy dinner in no time with this sheet pan Mediterranean baked Alaska whitefish! (gluten-free, dairy-free, nut-free)
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: main dish, seafood
- Method: baked
- Cuisine: Mediterranean
Ingredients
Scale
- 1 to 1 1/2 lb Alaska whitefish (halibut and cod work well)
- 1 small red onion
- 1/2 pint cherry tomatoes
- 1 cup canned artichoke quarters (packed in water)
- 1 cup white beans (navy, great northern or cannellini)
- 1/3 cup Kalamata olives
For the marinade:
- 4 cloves garlic, minced
- Juice from 2 lemons
- 3 tbsp good quality olive oil
- 2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
- 1/4 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Heat oven to 425°F. Line a large baking sheet with parchment.
- Place Alaska whitefish in a large, shallow dish.
- In a bowl, whisk together marinade ingredients. Pour half of the marinade over the fish.
- Cut onion into 1/2-inch pieces. Drain artichoke quarters, beans and olives.
- In a large bowl, combine onion, tomatoes, artichokes, beans and olives. Pour remaining marinade into the bowl and gently toss to coat.
- Place the fish on the baking sheet. Spread vegetable mixture evenly around the fish in a single layer.
- Bake 10-15 minutes, depending on the thickness of the fish. Place under the broiler for about 2 minutes, or until the tomatoes start to pop.
- Remove from the oven and serve.
Keywords: mediterranean fish