Mediterranean-Style Baked Halibut

MAKES 2 TO 3 SERVINGS

An under-20-minute meal that’s healthy and has minimal ingredients? Sign me up! This one was inspired by the Mediterranean-style fish sandwiches I used to make during the summer. I would combine sun-dried tomatoes with capers, parsley, mayonnaise, and fresh halibut. Some of my best ideas come from when I feel too exhausted to cook. One day, during an attack, instead of mixing the ingredients together in a bowl (except for capers, which are off limits) and waiting for the topping to chill, I just threw everything on top of the fish, baked it in the oven, and hoped for the best. It turned out wonderfully! If you can, find fresh sun-dried tomatoes that don’t contain sulfites. I believe those taste better, but the ones packed in oil are fine too. Just make sure to drain them thoroughly and pat them dry. If tomatoes are not well tolerated, omit them from this recipe. Well-paired side dishes include Boursin Scalloped Potatoes (page 188) or roasted potatoes, and Basil Green Bean Salad (page 191).

2–3 tablespoons migraine-friendly mayonnaise

2–3 tablespoons chopped sun-dried tomatoes (sulfite-free)

2 small cloves garlic, minced

1 tablespoon chopped fresh basil

¼ teaspoon dried oregano

Pinch of crushed red pepper flakes

1 pound fresh halibut fillets

Kosher salt and freshly ground black pepper

Chopped fresh parsley for garnish (optional)

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a small bowl, mix together the mayonnaise, sun-dried tomatoes, garlic, basil, oregano, and red pepper flakes. Place the fish, skin side down, on the prepared sheet and season lightly with salt and pepper. Spread the garlic-mayo mixture on top of each fillet and bake until just cooked through, 15 to 17 minutes.

Divide the fillets among serving plates. Garnish with parsley, if desired, and serve immediately.