Recipe courtesy of Gourmet Magazine

Baked Halibut with Tomato, Capers, and Olive Vinaigrette

  • Level: Easy
  • Total: 24 min
  • Prep: 15 min
  • Cook: 9 min
  • Yield: 4 servings
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes.
  5. Serve fish with the vinaigrette from the baking dish.

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