Baked Halibut with California Olives and Lemon


  • 1 bunch parsley, chopped
  • 3 cups cherry tomatoes, quartered
  • 1 large Walla Walla or sweet onion, chopped
  • 1 1/2 pounds fresh halibut, cut into 1-inch chunks
  • 1/2 cup lemon olive oil
  • 1/4 cup honey
  • 6 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon cinnamon
  • 1 1/2 cups California Ripe Olives
  • 1 lemon, sliced
  • Salt and pepper to taste


Preheat oven to 350 degrees. Line a Dutch oven with chopped parsley. Top with tomatoes and onions. Place fish on top. In a small bowl, combine olive oil, honey, garlic, ginger, paprika and cinnamon. Mix well and pour over fish. Add olives, lemon slices and salt and pepper to taste. Cover and cook in preheated oven for 40 minutes. Increase the heat to 400 degrees and bake for another 10-15 minutes.