Baked Halibut with Tomatoes, Capers, Olives & Artichoke Hearts
Renee
ingredients
- 1/2 c fresh lemon juice
- 2 T Dijon mustard
- 3/4 c extra virgin olive oil
- 2 c cherry tomatoes halved
- 1 c Kalamata olives pitted
- 1 can water packed artichoke hearts
- 2-4 T capers
- salt & pepper to taste
- 2 lb Halibut Filets (1-1/2 inch thick, 4 to 6 pieces)
directions
- 1
Preheat over to 400
- 2
Whisk together lemon juice, mustard and olive oil.
- 3
Stir in tomatoes, olives, capers, artichoke hearts, salt and pepper.
- 4
Arrange fish in baking dish just large enough to hold them in one layer.
- 5
Pour mixture over fish.
- 6
Bake just until cooked through, about 10 minutes.
Source: Renee
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews