Low FODMAP Baked Moroccan-Style Halibut
Tender halibut baked with cherry tomatoes, olives, and warm Moroccan spices. A simple yet sophisticated weeknight dinner.
Instructions
- 1
Preheat oven to 450°F (230°C).
- 2
In a medium bowl, combine cherry tomatoes, olives, asafetida (if using), cumin, cinnamon, and black pepper.
- 3
Toss to coat tomatoes evenly with spices.
- 4
Place halibut fillets in a large baking dish.
- 5
Spoon tomato mixture evenly over the fish.
- 6
Drizzle olive oil over everything.
- 7
Sprinkle with salt.
- 8
Bake 10-15 minutes until fish reaches internal temperature of 145°F.
- 9
Garnish with fresh cilantro.
- 10
Serve immediately.
FODMAP Notes
Cherry tomatoes are low FODMAP at 4 per serving - the pint is distributed across 4 servings appropriately. Olives are safe. Asafetida provides onion-like flavor without FODMAPs. All spices are FODMAP-friendly.
Tips
- 💡 Use a meat thermometer for perfect doneness
- 💡 Don't overcook or fish becomes dry
- 💡 Serve over couscous or rice
- 💡 Add preserved lemon for authenticity
Recipe Notes
This quick-cooking dish brings the exotic flavors of Morocco to your table. The warm spices pair beautifully with the mild, flaky halibut.
Substitutions
- Fish: Cod, sea bass, or snapper
- Olives: Kalamata or green olives
- Spices: Add ras el hanout for more complexity
Storage
- Best: Serve immediately
- Fish: Keeps 2 days
FODMAP Stacking Note
One serving (1 halibut fillet) is low FODMAP. Tomatoes are portioned appropriately.
Related Recipes
- Low FODMAP Fish Curry
- Low FODMAP Thai Salmon
- Low FODMAP Mediterranean Chicken