AIP Friendly Mediterranean Halibut with Olives

Total time30 min

Prep time10 min

Cook time20 min

AIP Friendly Mediterranean Halibut with Olives

Flaky, golden-seared halibut nestled into a briny, herb-scented sauce of Kalamata olives, artichoke hearts, and capers — this dish is the kind of weeknight dinner that feels like a genuine occasion. The braising liquid comes together with bone broth, fresh lemon juice, and lemon zest, so every bite is bright and deeply savory without relying on anything that would throw off an elimination-style protocol. Turmeric and ginger bring subtle warmth and anti-inflammatory cred, while dried oregano keeps the whole thing rooted in that sun-drenched Mediterranean spirit. One of the trickier parts of cooking this way is finding recipes that feel satisfying and complete rather than stripped-down, and this one absolutely delivers on both counts. The technique is straightforward — sear the fish, build the sauce in the same pan, then nestle everything back together for a final simmer — so you get restaurant-level results without a complicated cleanup. A scatter of fresh parsley and a squeeze of lemon at the table ties it all together. Serves 4, and honestly, it's the kind of meal that makes the whole approach feel effortless.

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Ingredients

4 servings

4 halibut fillets (6 oz each), skin-on or skinless
¾ tsp fine sea salt, divided
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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3 tbsp olive oil, divided
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
½ cup pitted kalamata olives, halved
1 can (14 oz) artichoke hearts in water, drained and quartered
Chef's tip
Choose canned artichoke hearts in water, not marinated.
2 tbsp capers, drained
½ cup bone broth
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
½ tsp ground turmeric
¼ tsp ground ginger
¼ cup fresh parsley, roughly chopped

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Pat the halibut fillets dry with paper towels and season all over with 1/2 tsp of the salt.
2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the halibut fillets and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2–3 minutes more, until the fish reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

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