Baked Halibut with Chopped Olive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner. Ingredients:
1/2 cup chopped drained roasted red peppers from jar |
1/3 cup chopped pitted kalamata olives or other brine-cured black olives |
1/3 cup chopped pitted brine-cured green olives |
2 tablespoons fresh lemon juice |
2 tablespoons minced fresh parsley |
1 1/2 teaspoons minced garlic |
8 tablespoons extra-virgin olive oil |
6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick) |
1/4 cup dry white wine |
Directions:
1. Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
2. Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
3. Transfer fish to plates. Spoon chopped olive salad over fish and serve.
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