Baked Halibut With Zucchini Olives Tomatoes And Oranges Recipes
HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI
Steps:
- Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
- To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
- To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.
BAKED HALIBUT WITH ZUCCHINI, OLIVES, TOMATOES AND ORANGES
Our baked packets of goodness are bursting with the flavors of halibut, zucchini, Kalamata olives and diced tomatoes.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
- Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
- To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
- Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.
Nutrition Facts : ServingSize 1 Serving
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