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Baked halibut with cherry tomatoes and spring onions



  • 250g FEMEG halibut fillets (1 pack)
  • 12 cherry tomatoes, halved
  • 4 spring onions, sliced thinly
  • 1 clove of garlic
  • 50g pitted black olives
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • Salt
  • Herbes de Provence
  • Lemon pepper


Defrost, wash and pat dry the halibut fillets. Place the fillets in a greased casserole dish, sprinkle the lemon juice and lemon pepper over the top. Share the cherry tomatoes, spring onions olives and garlic between them, season with salt and Herbes de Provence. Add the olive oil, und place the casserole dish in a pre-heated oven for approx. 20-25 mins at 190°C on the middle shelf. A wild rice mixture tastes good with it. For 1–2 people


35 minutes

Difficulty level