Baked Halibut with Roasted Eggplant, Tomatoes & Calabrian Chili

baked halibut with roasted eggplants in a pan

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Baked Halibut with Roasted Eggplant, Tomatoes & Calabrian Chili

This easy baked halibut is roasted with eggplant, cherry tomatoes, Calabrian chiles, and fresh mint, then finished with a crispy pine nut breadcrumb topping. A simple Mediterranean-inspired fish dinner that’s veggie-packed, full of bold flavor, and easy enough for a weeknight.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 503kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

Roasted Vegetables

1 small eggplant or ½ large, unpeeled, cut into 1-inch cubes (about 4 cups)
1 pint whole cherry tomatoes
3 garlic scapes chopped (or 2 garlic cloves, minced)
3 tbsp extra virgin olive oil
1 tbsp chopped Calabrian chiles
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp torn fresh mint

Crispy Pine Nut Topping

¼ cup pine nuts
1 cup panko breadcrumbs or GF breadcrumbs for gluten free
2 tbsp chopped fresh parsley
pinch of kosher salt
1 tbsp extra virgin olive oil

Fish

4 halibut fillets about 6 ounces each
2 tsp olive oil
kosher salt and freshly ground black pepper
1 lemon thinly sliced

Instructions

Roast the vegetables

Preheat the oven to 375°F.
In a large bowl, whisk together the olive oil and chopped Calabrian chiles. Add the eggplant, cherry tomatoes, garlic scapes (or garlic), salt, pepper, and torn mint. Toss until everything is evenly coated.
Transfer the vegetables to a 2- to 2½-quart baking dish (I used a 9 x 6½-inch oval baker.) Roast for 20 minutes, stirring once halfway through, until the eggplant is beginning to soften and the tomatoes have started to burst.

Make the crispy topping

While the vegetables roast, heat a dry skillet over medium heat. Toast the pine nuts for 2–3 minutes, stirring often, until lightly golden.
Add the panko, parsley, and a pinch of salt. Cook for about 1 minute before drizzling in the olive oil. Continue stirring until the breadcrumbs are crisp and golden brown. Remove from the heat and set aside.

Bake the halibut

Increase the oven temperature to 425°F.
Nestle the halibut fillets on top of the roasted vegetables. Drizzle the fish lightly with olive oil and season with salt and pepper. Top each fillet with a few lemon slices.
Bake for 10–12 minutes per inch of thickness, or until the thickest part of the fish reaches 130°F.
Remove the lemon slices from the fish.

Finish the dish

Sprinkle the crispy pine nut topping over the halibut and return the pan to the oven for 2–3 minutes, just until the topping is lightly toasted.
Serve the halibut over the roasted eggplant and tomatoes, sprinkling any remaining breadcrumb mixture over the vegetables. Finish with a drizzle of good extra virgin olive oil and an extra squeeze of fresh lemon, if desired.

Notes

Recipe Notes

Choose thick halibut fillets: Cooking time will vary depending on the thickness of your fish. Plan on roughly 10–12 minutes per inch of thickness. I pull halibut when the thickest part reaches 130°F so it stays moist and tender.
Use a snug baking dish: I used a 9 x 6½-inch oval baking dish. Keeping the vegetables fairly snug helps the tomatoes release their juices and creates that delicious spicy, tomatoey olive oil at the bottom of the pan.
Save the extra crunch: You’ll have more pine nut breadcrumb topping than you need for the fish—that’s intentional! Reserve the extra to sprinkle over the eggplant and tomatoes when serving.
Cooking for two? You can easily make this recipe with just 2 halibut fillets. Keep the full amount of vegetables and crunchy topping—you’ll be very happy to have the extra vegetables for another meal.

Nutrition