Mediterranean Halibut with Olives and Artichoke Hearts


  • ¼ Cup Almonds (toasted)
  • 4 Fillets of Halibut (or other firm white fish such as Snapper, Cod, Sea Bass, or Tilapia)
  • Sea Salt and Freshly Ground Pepper
  • 3 Tbsp Ghee
  • ¼ cup lemon juice 
  • 1 Clove Garlic (Crushed)
  • 5 Tbsp Fresh basil Leaves (shredded or chiffonade)
  • ½ cup Kalmata Olives (pitted)
  • 1 cup frozen artichoke hearts


Preheat Oven to 350 degrees

  1. Toast almonds in pan on stove top until lightly browned and set aside
  2. Season fish with salt and pepper. Place in a baking dish in a single layer.
  3. In a small saucepan heat ghee with crushed garlic over medium heat. When, melted take off heat and add the lemon juice. Pour over fish fillets.
  4. Top fish with half of the basil.
  5. Distribute olives and artichoke hearts around fillets.
  6. Cover with aluminum foil and bake until fish is opaque throughout. Approximately 10-15 minutes depending on thickness of fillet
  7. Take fish out of the oven, remove foil and top with almonds and the remaining fresh basil.
  8. Serve immediately!

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