Baked Halibut with Tomato, Capers, and Olive Vinaigrette

Total Time:
24 min
Prep:
15 min
Cook:
9 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, quartered
  • 2/3 cup Kalamata or other brine-cured black olives, pitted and halved
  • 2 tablespoons drained capers, rinsed
  • Salt and freshly ground black pepper
  • 1 (2 pounds) halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 pieces
Directions

Preheat oven to 400 degrees F.

Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.

Arrange the fish steaks in a ceramic or glass baking dish just large enough to hold them in 1 layer. Pour the vinaigrette over fish.

Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes.

Serve fish with the vinaigrette from the baking dish.


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