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Baked Halibut With Tomato, Capers, And Olive Vinaigrette Recipe

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0 votes | 3265 views
Servings: 4

Ingredients

Cost per serving $1.24 view details
  • 1/2 c. fresh lemon juice
  • 2 tsp Dijon mustard
  • 3/4 c. extra-virgin extra virgin olive oil
  • 1 c. cherry tomatoes quartered
  • 2/3 c. Kalamata olives pitted, halved (or possibly other brine-cured black olives)
  • 2 Tbsp. liquid removed capers rinsed Salt to taste Freshly-grnd black pepper to taste
  • 2 lb halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pcs

Directions

  1. Preheat oven to 400 degrees.
  2. Whisk together lemon juice and mustard. Add in oil in a slow stream, whisking till emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
  3. Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer. Pour the vinaigrette over fish.
  4. Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.
  5. Serve fish with the vinaigrette from the baking dish.
  6. This recipe yields 4 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 4 servings
Calories 398  
Calories from Fat 379 95%
Total Fat 42.85g 54%
Saturated Fat 5.9g 24%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 357mg 15%
Potassium 126mg 4%
Total Carbs 5.67g 2%
Dietary Fiber 1.4g 5%
Sugars 1.66g 1%
Protein 0.82g 1%

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