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  • Baked Halibut With Tomato, Capers, And Olive Vinaigrette

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    Baked Halibut With Tomato, Capers, And Olive Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. fresh lemon juice
    • 2 tsp Dijon mustard
    • 3/4 c. extra-virgin extra virgin olive oil
    • 1 c. cherry tomatoes quartered
    • 2/3 c. Kalamata olives pitted, halved (or possibly other brine-cured black olives)
    • 2 Tbsp. liquid removed capers rinsed Salt to taste Freshly-grnd black pepper to taste
    • 2 lb halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pcs

    Directions

    1. Preheat oven to 400 degrees.
    2. Whisk together lemon juice and mustard. Add in oil in a slow stream, whisking till emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
    3. Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer. Pour the vinaigrette over fish.
    4. Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.
    5. Serve fish with the vinaigrette from the baking dish.
    6. This recipe yields 4 servings.

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