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Epicurious

Baked Halibut with Chopped Olive Salad

4.1

(19)

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.

Recipe information

  • Yield

    Serves 6

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

Preparation

  1. Step 1

    Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

    Step 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.

    Step 3

    Transfer fish to plates. Spoon chopped olive salad over fish and serve.

TagsWhite WineWineAlcoholBeveragesOliveHalibutFishSeafoodSea BassBassGarlicRoot VegetableVegetableParsleyHerbs & SpicesLemonCitrusFruitMainDinnerNut FreeDairy FreeGluten FreeEasyWeeknight MealsOven BakeBon Appétit
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