Baked Halibut with Tomato, Capers, and Olive Vinaigrette

Name: Baked Halibut with Tomato, Capers, and Olive Vinaigrette
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps drained capers, rinsed; 237 milliliters cherry tomatoes, quartered; 2 teaspoons Dijon mustard; 907 grams halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 pieces; 158 milliliters Kalamata or other brine-cured black olives, pitted and halved; 118 milliliters fresh lemon juice; 177 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground black pepper

Baked Halibut with Tomato, Capers, and Olive Vinaigrette is a gluten free, dairy free, and primal main course. One serving contains 613 calories, 43g of protein, and 47g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt and pepper, olive oil, kalamata, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 24 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Whisk together lemon juice and mustard.

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Lemon Juice

Mustard

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Whisk

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

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Salt And Pepper

Tomato

Capers

Olives

Cooking Oil

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Whisk

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

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Steak

Fish

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Glass Baking Pan

Pour the vinaigrette over fish.

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Vinaigrette

Fish

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

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Fish

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Oven

Serve fish with the vinaigrette from the baking dish.

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Vinaigrette

Fish

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Baking Pan

Equipment

Ingredients

Servings:

2Tbsps

drained capers, rinsed 237milliliters

cherry tomatoes, quartered 2teaspoons

Dijon mustard 907grams

halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 pieces 158milliliters

Kalamata or other brine-cured black olives, pitted and halved 118milliliters

fresh lemon juice 177milliliters

extra-virgin olive oil 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.