Baked Halibut With Tomato, Capers, And Olive Vinaigrette

By á-174942

Ingredients

• 1/2 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1 cup cherry tomatoes quartered
• 2/3 cup Kalamata olives pitted, halved (or other brine-cured black olives)
• 2 tablespoons drained capers rinsed
• Salt to taste
• Freshly-ground black pepper to taste
• 2 pounds halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pieces

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.

Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper, to taste.

Arrange the fish steaks in a ceramic or glass baking dish just large enough to hold them in 1 layer. Pour the vinaigrette over fish.

Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes.

Serve fish with the vinaigrette from the baking dish.

This recipe yields 4 servings.