Mediterranean Halibut

By kddozier

Ingredients

• 4 Italian plum tomatoes, seeded and diced
• 2 tablespoons chopped kalamata olives
• 1/4 cup drained capers
• 1 teaspoon minced garlic
• 3 tablespoons olive oil, divided
• 3 tablespoons fresh lemon juice, divided
• 1/4 cup dry white wine
• 1/2 cup crumbled feta cheese, divided
• 2 tablespoons minced shallots
• 2 tablespoons chopped fresh basil
• salt and freshly ground black pepper
• 4 6-8-ounce halibut fillets
• Snapper or grouper
• may be substituted
• for halibut.

Preparation

Step 1

In glass bowl, combine tomatoes, olives, capers, garlic, 2 tablespoons of the olive oil, 1-1/2 tablespoons of the lemon juice, wine, 1/4 cup of the feta, shallots, basil, and salt and pepper to taste. Let stand at room temperature.
Preheat oven to 425 degrees. Brush bottom of shallow baking pan with remaining 1 tablespoon olive oil. Season both sides of halibut with salt and pepper to taste. Place in prepared baking pan. Squeeze remaining
1-1/2 tablespoons lemon juice over halibut and top with tomato mixture. Sprinkle with remaining 1/4 cup feta. Bake until just cooked through, about 15 minutes. Arrange halibut on individual serving plates and spoon pan juices on top.