Karens One Pan Mediterranean Baked Halibut With Veggies Recipes

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MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES



Mediterranean Sheet Pan Baked Shrimp and Veggies image

Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!

Provided by The Mediterranean Dish

Categories     Entree

Time 25m

Number Of Ingredients 15

1 lb asparagus, tough parts removed, cut into 2-inch pieces
2 cups cherry tomatoes
1 red onion, halved and thickly sliced
1 lb large shrimp, peeled and deveined
Private Reserve Greek extra virgin olive oil
1/2 lemon, juice of
Fresh chopped parsley for garnish
1/3 cup Private Reserve Greek extra virgin olive oil
1/4 cup white wine vinegar
1 tsp fresh grated ginger
1 tsp ground sumac
1 tsp ground cumin
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
  • Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
  • Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
  • Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
  • Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
  • Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

Nutrition Facts : Calories 323 calories, Sugar 7.9 g, Sodium 157.8 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 14.2 g, Fiber 4.3 g, Protein 27.5 g, Cholesterol 182.9 mg

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ONE-POT MEDITERRANEAN CHICKEN



One-Pot Mediterranean Chicken image

An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.

Provided by Shawnee73

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 stick butter
½ cup chopped onions
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried basil
salt to taste
2 (14 ounce) cans artichoke hearts, drained and quartered
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can black olives, halved
1 (4.5 ounce) can sliced mushrooms, drained
4 boneless, skinless chicken breasts

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
  • Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 23.5 g, Cholesterol 79.7 mg, Fat 20.6 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 1400.6 mg, Sugar 2.7 g

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES



One-Pan Baked Halibut Recipe with Vegetables image

You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

Zest of 2 lemons
Juice of 2 lemons
1 cup extra virgin olive oil
1 1/2 tablespoon freshly minced garlic
2 teaspoon dill weed
1 teaspoon seasoned salt, (more for later)
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 to 3/4 teaspoon ground coriander
1 pound fresh green beans
1 pound cherry tomatoes
1 large yellow onion, (sliced into half moons)
1 1/2 pound halibut fillet, (slice into 1 1/2-inch pieces)

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
  • Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
  • Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
  • Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
  • When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving

MEDITERRANEAN BAKED COD



Mediterranean Baked Cod image

Made in one dish with tomatoes, olives and onions, this Mediterranean Baked Cod is an easy and healthy weeknight dinner!

Provided by Nora from Savory Nothings

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 ½ pounds cod fillet
1 small red onion (OR large shallot, sliced)
3 cloves garlic (crushed)
1 pound cherry tomatoes (halved)
¼ cup sliced black olives
1 tablespoon olive oil
1 teaspoon Italian seasoning
salt & pepper (to taste)
¼ cup white wine (OR water)
4 tablespoons butter (chopped)

Steps:

  • Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.
  • Add vegetables: Scatter the onion, garlic, tomatoes and olives around the fish.
  • Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
  • Finish and bake: Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

Nutrition Facts : Calories 319 kcal, Carbohydrate 8 g, Protein 32 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 338 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

KAREN'S ONE PAN MEDITERRANEAN BAKED HALIBUT WITH VEGGIES



Karen's One Pan Mediterranean Baked Halibut With Veggies image

Number Of Ingredients 12

2 pieces SAUCE: whole lemons, zest and juice of
1 cup olive oil
1 1/2 tablespoons freshly minced garlic
2 teaspoons dill weed (fresh dill is even better!)
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1 pound FISH: green beans
1 pound cherry tomatoes
1 piece whole large yellow onion, sliced into half moons
1 1/2 pounds halibut fillets, sliced into 1 1/2 inch strips

Steps:

  • Preheat oven to450 degrees
  • In a large mixing bowl, whisk the sauce ingredients together Add the green beans, tomatoes and onions and toss to coat with the sauce (you can do this in batches if the bowl is too small).
  • With a large slotted spoon or spatula, transfer the veggies to a large baking sheet (21" x 15" for example). Keep the vegetables to one side or one half of the baking sheet and make sure they're spread out in one layer.
  • Now, add the halibut fillet strips to the remaining sauce, and toss to coat. Transfer the halibut fillet to the baking sheet next to the veggies and pour any remaining sauce on top.
  • Lightly sprinkle the halibut and veggies with seasoning salt.
  • Bake in 450 degrees heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broiler another 3 to 5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
  • When ready, remove the baked halibut and veggies from the oven. Serve immediately. Presentation looks great with veggies on the bottom of a platter and the fish on top.

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