- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1/4 cup
- black olives, drained, pitted and chopped
- 60 mL
- 1 tbsp
- capers, chopped
- 15 mL
- 1/2
- lemon, zested and juiced
- 1/2 cup
- grape tomatoes, quartered
- 125 mL
- 1 tbsp
- oregano, finely chopped
- 15 mL
- 4
- halibut fillets
- 1/4 tsp
- salt
- 1 mL
- 2 tsp
- olive oil
- 10 mL
- pepper to taste
Method
- Step 1
- Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers, lemon zest, lemon juice, grape tomatoes and oregano. Set aside.
- Step 2
- Pat fish dry with paper towel and place on a parchment paper–lined baking sheet. Season with salt and pepper. Top each fillet with 1⁄4 of the olive-tomato mixture. Drizzle with olive oil.
- Step 3
- Roast for 12 to 14 min. or until fish is opaque and cooked through. Serve with rice or potatoes.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1⁄4 of the recipe):
- Calories:
- 190
- Fat:
- 6 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 31 g
- Sodium:
- 360 mg
