Olive and Sun-Dried Tomato Halibut Recipe

Name: Olive and Sun-Dried Tomato Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/2 cup couscous; 1/2 cup plus 1 tablespoon broth (chicken or vegetable); Two 4-to 6-ounce halibut steaks; 1/3 cup oil-packed sun-dried tomatoes, thinly sliced; 2 tablespoons oil from sun-dried tomatoes or olive oil; 1/3 cup pitted kalamata olives, halved; 2 tablespoons drained capers; 1 teaspoon dried thyme; 1 tablespoon balsamic vinegar; 3 garlic cloves, chopped; 1/2 head broccoli, cut into florets (about 2 cups); 1/2 red bell pepper, cored, seeded, and sliced; Two 3-inch fresh rosemary sprigs

Servings: persons

Olive oil spray
1/2 cup couscous
1/2 cup plus 1 tablespoon broth (chicken or vegetable)
Two 4-to 6-ounce halibut steaks
1/3 cup oil-packed sun-dried tomatoes, thinly sliced
2 tablespoons oil from sun-dried tomatoes or olive oil
1/3 cup pitted kalamata olives, halved
2 tablespoons drained capers
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
3 garlic cloves, chopped
1/2 head broccoli, cut into florets (about 2 cups)
1/2 red bell pepper, cored, seeded, and sliced
Two 3-inch fresh rosemary sprigs

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Pour the couscous into the pot.
4
Add the broth and stir to coat the grains and spread them evenly in the pot.
5
Arrange the halibut on top of the couscous.
6
In a small bowl, mix the tomatoes, the sun-dried tomato oil, olives, capers, thyme, balsamic vinegar, and garlic.
7
Spoon half of the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesnt dry out.
8
Add the broccoli, then the bell pepper.
9
Spoon the rest of the tomato mixture over all.
10
Tuck the sprigs of rosemary among the vegetables.
11
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
Calories: 490
14
Protein: 19g
15
Carbohydrates: 32g
16
Fat: 31g
17
Cholesterol: 21mg
18
Sodium: 121mg
19
Fiber: 5g

223

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 14 ingredients. The key ingredients include: Olive oil spray, 1/2 cup couscous, 1/2 cup plus 1 tablespoon broth (chicken or vegetable), Two 4-to 6-ounce halibut steaks, and more.

Yes, Olive and Sun-Dried Tomato Halibut 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.

Olive and Sun-Dried Tomato Halibut

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