If you're in the mood for a dish that's both light and bursting with flavor, look no further. Our Halibut with Roasted Tomatoes and Soy Beans is a culinary masterpiece that will transport your taste buds to a Mediterranean paradise. Imagine succulent halibut fillets nestled in a bed of roasted tomatoes, topped with steamed soybeans, and sprinkled with fresh basil. It's a symphony of colors and flavors that will leave you craving for more.



  • 4 portions of 4 oz. halibut fillets
  • 2 large tomatoes, cut into 1-inch pieces
  • 1 cup steamed soybeans
  • 2 cloves garlic, cut into slivers
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/3 cup fresh basil, chopped

Nutrition Facts:

Serving Size: 1
Servings Per Recipe: 4
Amount Per Serving

  • Calories: 186
  • Total Fat: 7.5g (11%)
  • Saturated Fat: 1g (5%)
  • Trans Fat: 0g
  • Sodium: 10mg (0%)
  • Total Carbohydrate: 24g (8%)
  • Dietary Fiber: 3.7g (14%)
  • Sugars: 7.4g
  • Protein: 8.4g



Preheat and Prepare: Start by preheating your oven to 425°F. Cut the tomatoes into generous 1-inch chunks. Spray the bottom of a 9-inch square baking pan with cooking spray. Now, place the tomato chunks in the pan and sprinkle them with a pinch of salt and pepper.

Create the Marinade: In a small bowl, combine the olive oil, 1 tablespoon of lemon juice, and the slivers of garlic. Mix this delightful concoction well, and then spread it over the tomatoes in the pan.

Roast the Tomatoes: Carefully place the pan in the preheated oven and let the tomatoes roast for approximately 20 minutes. You'll know they're ready when they become tender and their aroma fills your kitchen.

Add the Halibut: Once the tomatoes are perfectly roasted, remove the pan from the oven. Now, nestle the halibut fillets into the tomato goodness. Cover them with the roasted tomatoes and return the pan to the oven. Allow the fish to cook for about 8-10 minutes until it's tender and flakes easily.

Serve with Freshness: Plate the cooked halibut fillets. Top them with the steamed soybeans and a drizzle of the remaining 1 tablespoon of lemon juice. Finish with a generous sprinkling of chopped fresh basil. Season to your liking with a bit of salt and pepper.

For a complete meal, serve this delightful dish with grilled polenta cakes. Additionally, you can prepare the tomato mixture ahead of time and reheat it before adding the fish for added convenience.


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