Roasted Halibut Oregonata

1. 1

   Preheat oven to 425 degrees.

2. 2

   Place the halibut in a 13x9 inch roasting pan that has been sprayed with non-stick cooking spray.

3. 3

   In a small dish combine the dressing with oregano and lemon peel.

4. 4

   Spoon 2 tablespoons of the dressing mixture over the fish.

5. 5

   On a non-reactive jelly roll pan toss together the tomatoes, red onion, fennel and olives with the remaining dressing.

6. 6

   Roast the fish and vegetables for 20 minutes or until fish flakes easily.

7. 7

   Remove the fish and cover with aluminum foil to keep warm.

8. 8

   Continue to cook the vegetables until fork tender, stirring once or twice.

9. 9

   Divide the vegetable mixture between 4 serving plates and top with cooked fish.

10. 10

    Sprinkle each serving the parsley and serve.

No additional tips available.