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Baked Halibut with Artichokes & Tomatoes

Serve up this Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce for a lenten dinner that is delicious and easy to make in 30 minutes.
Course Main Course
Cuisine American
Keyword Baked Halibut with Artichokes & Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Ali Randall


  • 4 fresh Alaskan halibut fillets, skin removed
  • Salt and pepper
  • Garlic powder
  • 1/4 cup olive oil
  • 1/3 cup butter
  • 1 14-ounce can artichoke hearts, drained and quartered
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 3/4 cup chicken broth
  • 1 pint cherry tomatoes, sliced in half


  • Salt and pepper the halibut steaks. Sprinkle with garlic powder.
  • In a large skillet, melt the butter, add the olive oil and bring to medium heat. Sauté the fish for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish.
  • Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more.
  • Preheat oven to 350 degrees. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve over angel hair pasta.