Halibut with tomatoes and black olives
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Halibut; boned and skinned |
| ¼ | cup | Olive oil |
| 2 | Ripe tomatoes | |
| 8 | Black (to 10) olives-preferably Italian; | |
| Greek; or Provental for flavor | ||
| 1 | tablespoon | Chopped fresh oregano |
| Or 2 teaspoons dried oregano | ||
| ½ | cup | White wine |
| Sea salt | ||
| Fresh ground black pepper | ||
Directions
Preheat oven to 375 F. Arrange fish in a baking dish and pour oil over fish. Slice tomatoes into dish around fish; sprinkle olives and oregano over fish and tomatoes. Place dish in preheated oven and bake 7-8 minutes.
Pour wine into dish; with a tablespoon, baste fish with pan juices and wine. Season to taste. Bake 5-6 minutes; baste again and test fish with a fork (fish will flake when done).
NOTES : Halibut baked with olive oil, tomato slices, oregano, black olives, and white wine. Halibut is my favorite white fish because of its flavor and firm texture.
Recipe by: ¬ Cole Publishing
Posted to MM-Recipes Digest V4 #12 by maintech@... on Jun 08, 99, converted by MM_Buster v2.0l.
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