- Total Time
Halibut gets a Mediterranean flavor when baked in this zesty tomato sauce with capers, olives, and herbs.
uncooked halibut fillet(s)1 pound(s), skinless
uncooked onion(s)1 medium, sliced
garlic clove(s)1 clove(s), medium, minced
canned diced tomatoes29 oz
capers1 Tbsp, drained and rinsed
olive(s)5 medium, kalamata, pitted and chopped
fresh lemon juice1 Tbsp
dried basil1 tsp
dried oregano1 tsp
black pepper¼ tsp, freshly ground
- Preheat the oven to 450°F. Place the halibut in an 8-inch-square baking dish.
- Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the tomatoes, capers, olives, lemon juice, basil, oregano, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish. Bake until the fish is just opaque in the center, about 10 minutes. Yields 1⁄4 of halibut and about 1⁄2 cup sauce per serving.