Greek-Style Baked Halibut with Artichokes and Kalamata Olives

Everything for this dish goes into one baking dish — halibut, artichoke hearts, cherry tomatoes, and kalamata olives, drizzled with olive oil, garlic, oregano, and a good squeeze of lemon before it all bakes together until the fish flakes and the tomatoes have just started to burst.

A little crumbled feta and fresh parsley finish it off. Because the dish leans on lean white fish, non-starchy vegetables, and heart-healthy olive oil rather than any refined grain, it fits neatly into a blood-sugar-conscious pattern while tasting like a genuine Mediterranean coastal dinner — bright, briny, and simple enough for a weeknight.

Cod or haddock work just as well if halibut isn't available, and any leftover vegetables from the baking dish make a fine topping for a green salad the next day. A crusty piece of whole-grain bread on the side is enough to round the meal out without overloading the plate, and a simple green salad works just as well if you'd rather skip the bread entirely.