Halibut is a mild, firm fleshed white fish that is a perfect foil for lots of added flavors. My picture shows halibut fillets smothered with tomatoes, onions and olives amongst other ingredients. The result is a fresh, healthy and delicious fish lunch or dinner that takes no time to prepare. Enjoy!
Prep time: 20 minutes
Baked Halibut with Tomatoes, Onions & Olives
By July 14, 2014Published:
- 6 Servings
- olive oil spray or one tablespoon olive oil
- 4 tablespoons olive oil
- 1 large onion peeled, cored and sliced thinly
- 28 ounces organic chopped tomatoes
- 6 7 ounce halibut fillets skinned
- 1 lemon juiced
- 1/3 cup dry white wine
- Salt and Pepper
- 1 cup pitted Kalamata Olives
- 1/4 cup Italian parsley washed, stems removed and chopped
- small skillet
- 13x9x2 baking pan
- Preheat oven to: 350° F. Spray bottom of baking dish or pour one tablespoon olive in dish and rub it over the bottom..
- Pour two tablespoons olive oil in skillet. Add sliced onions. Cook onions just long enough to soften and lose their sharp edge.
- Spread half the sliced onions and half the tomatoes on the bottom of the baking pan. Place halibut fillets on top. Sprinkle with lemon juice, wine, salt and pepper.
- Place remaining onions, tomatoes and olives on top. Drizzle with remaining olive oil. Cover lightly with foil. Bake 30-40 minutes. After 30 minutes, test one fillet with a fork to see if it is opaque. If it isn't, cook another 10 minutes. Serve halibut on a bed of quinoa/rice. Garnish with chopped parsley.