Baked Halibut with Tomatoes, Olives and White Wine

Megan shows us the best way to celebrate #WineWednesday.


  • Extra virgin olive oil for drizzling
  • 3 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 10 ounces grape tomatoes
  • Salt and pepper to taste
  • 3/4 cup dry white wine, divided
  • 3 tablespoons capers
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 1/2 pounds thick-cut halibut fillet, de-boned
  • 3 sprigs oregano, leaves only


  1. Preheat oven to 350°F.
  2. In a cast-iron pan on medium heat, drizzle a little EVOO. Add the shallots and sauté for 2-3 minutes. Next, add the garlic and cook until fragrant, 1-2 minutes. Add the tomatoes and cook for 5 minutes.

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