Mediterranean Style Halibut
This recipe is simple, quick, fresh and uses pantry ingredients you might already have on hand. Feel free to use a different firm fish, such as Cod or Monkfish.
4 halibut fillets, about 5-6 ounces each (you can also use cod or swordfish)
salt and pepper
3 tablespoons extra virgin olive oil
4 shallots, minced
1 small red onion, thinly sliced
2 large garlic cloves, pressed
1/2 cup capers, rinsed and drained
1 cup green or black olives, pitted and sliced
1 cup low sodium chicken stock (or dry white wine)
1 pint cherry tomatoes (cut in half)
1/2 cup finely chopped parsley and fresh oregano leaves,
zest and juice from one lemon
- Pat dry the fish, season with sea salt and pepper and set aside while you are prepping the other ingredient. Arrange a rack in the top third of your oven and preheat the oven to 400ºF.
- Heat the olive oil in a deep ovenproof skillet over medium heat and sauté the shallots, red onion, capers, and garlic until the onions are softened slightly, about five minutes. Add the chicken stock (or white wine) and tomatoes and simmer an additional five minutes until liquid is slightly reduced. Remove from heat and stir in the olives and fresh herbs.
- Place the halibut filets in the skillet and spoon the ‘onion tomato caper olive’ medley over top. Place in preheated oven and roast for 15 minutes, or until fish flakes easily.
- Remove the fish from the oven. Sprinkle with some freshly grated lemon zest and serve.