Olive and Sun-Dried Tomato Halibut
If you don’t have any broth on hand, you can use plain cold water in a pinch, but using broth or bouillon makes for more flavorful couscous. Depending on your climate, oven temperature, and how thickly you sprayed the oil on the pot, the couscous may have some crunchy spots where it browned. To avoid this, spray the pot generously with oil and stir carefully to expose all the grains when adding the broth. Fluff the couscous with a fork when serving to separate the grains. If you don’t like halibut, try using salmon fillets or steaks instead. Or substitute two chicken breasts for the fish.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Pour the couscous into the pot.
Step 4
Add the broth and stir to coat the grains and spread them evenly in the pot. Arrange the halibut on top of the couscous.
Step 5
In a small bowl, mix the tomatoes, the sun-dried tomato oil, olives, capers, thyme, balsamic vinegar, and garlic. Spoon half of the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesn’t dry out.
Step 6
Add the broccoli, then the bell pepper. Spoon the rest of the tomato mixture over all.
Step 7
Tuck the sprigs of rosemary among the vegetables.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 490
Step 10
Protein: 19g
Step 11
Carbohydrates: 32g
Step 12
Fat: 31g
Step 13
Cholesterol: 21mg
Step 14
Sodium: 121mg
Step 15
Fiber: 5g
