Greek-Style Baked Halibut Fish With Feta, Capers & Olives
September 22, 2014
"I`ve listed halibut but really any meaty fish will do for this but the key is getting the fish thick enough that allows the vegetables to cook with the fish, without overcooking the fish. There is no set amounts for this what I have listed is really only a guideline go ahead and adjust to your taste. This is a full-flavor Mediterranean-style dish so you must have a palette for these flavors. VARIATION: replace chopped olives with tapenade. Spread over fillets first then add tomatoes, capers etc. and proceed. You can also pour a scant 1/2 cup of dry white wine in the baking dish to produce more juice. Usually though the fish and vegetables release a fair amount of juice. Serve with cooked rice and a salad"
- Serving Size: 1 (439.6 g)
- Calories 536.1
- Total Fat - 34.6 g
- Saturated Fat - 10.8 g
- Cholesterol - 110 mg
- Sodium - 867.7 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 4.2 g
- Sugars - 5 g
- Protein - 42.2 g
- Calcium - 569.3 mg
- Iron - 2.5 mg
- Vitamin C - 104.9 mg
- Thiamin - 0.2 mg
Rinse fish fillets well with cold water and pat dry.
Pour about 1/3 cup or more of olive oil in baking dish (to coat bottom).
Lay fish fillets in baking dish and cover with in this order: tomatoes, olives, capers and feta. Sprinkle the zest of 1 lemon over top. Squeeze juice of that lemon plus another lemon over top (two lemons juiced in total but only 1 zested).
Sprinkle with salt and freshly ground pepper. and drizzle with a bit more olive oil.
Bake preheated 400 degree oven for about 20-25 minutes depending on thickness of fish. (if you like you can place under the broiler after baking to melted the feta even more).
Taste the juice and add a bit more salt if needed.
Plate with rice and evenly distribute juice and bits from baking dish over all. Garnish with lemon wedges.
Tips & Variations
No special items needed.