Roasted Halibut with Capers, Olives & Tomatoes
Prep Time
Serves
Cooking Mode
¼ cup black olives, drained, pitted and chopped
1 tbsp capers, chopped
½ lemon, zested and juiced
½ cup grape tomatoes, quartered
1 tbsp oregano, finely chopped
4 halibut fillets
¼ tsp salt
2 tsp olive oil
pepper to taste
¼ cup black olives, drained, pitted and chopped
1 tbsp capers, chopped
½ lemon, zested and juiced
½ cup grape tomatoes, quartered
1 tbsp oregano, finely chopped
4 halibut fillets
¼ tsp salt
2 tsp olive oil
pepper to taste
Directions
1Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers, lemon zest, lemon juice, grape tomatoes and oregano. Set aside.
2Pat fish dry with paper towel and place on a parchment paper–lined baking sheet. Season with salt and pepper. Top each fillet with 1⁄4 of the olive-tomato mixture. Drizzle with olive oil.
3Roast for 12 to 14 min. or until fish is opaque and cooked through. Serve with rice or potatoes.
Disclaimer
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Personal Note
Personal Note
