Halibut With Tomato, Capers and Olives Recipe

Name: Halibut With Tomato, Capers and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs halibut fillets; 1 tablespoon olive oil; salt, to taste; pepper, to taste; 6 tablespoons olive oil; 6 medium garlic cloves, minced; 2 (28 ounce) cans tomatoes, premium; 8 ounces kalamata olives, halved; 3 tablespoons dried leaf basil, chopped; 3 tablespoons capers, rinsed; ¾ teaspoon red pepper flakes

Servings: persons

4 lbs halibut fillets
1 tablespoon olive oil
salt, to taste
pepper, to taste
6 tablespoons olive oil
6 medium garlic cloves, minced
2 (28 ounce) cans tomatoes, premium
8 ounces kalamata olives, halved
3 tablespoons dried leaf basil, chopped
3 tablespoons capers, rinsed
¾ teaspoon red pepper flakes

1
Coat halibut fillet with olive oil and season with salt and pepper.
2
Roast in a 350 F oven for 20-25 minutes or until internal temperature reaches 135F.
3
In a 12 inch skillet over medium-low flame, heat the olive oil and add garlic.
4
Cook for 1 minute; do not let the garlic brown.
5
Add tomatoes with any remaining puree, olives, capers and red pepper.
6
Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently.
7
Spoon sauce over fish and garnish with basil.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lbs halibut fillets, 1 tablespoon olive oil, salt, to taste, pepper, to taste, and more.

Yes, Halibut With Tomato, Capers and Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut With Tomato, Capers and Olives

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