- 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
Directions
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.
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Nutrition Facts
- 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
