Recipe courtesy of Gourmet Magazine
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Total:
24 min
Prep:
15 min
Cook:
9 min
Yield:
4 servings
Level:
Easy

Ingredients

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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