Greek-Style Halibut Fish
Recipe: #12817
June 20, 2014
Categories: Halibut, Greek, Sunday Dinner, Oven Roast, Gluten-Free, Heart Healthy, High Protein, Kosher, No Eggs, Non-Dairy, more
"For this recipe you’ll need a baking dish large enough to hold fish so fillets have a bit a room around them. If your not a lover of halibut, any thick meaty fish fillets will work. This is healthy and the ingredients are basic Mediterranean staples. VARIATION: replace chopped olives with tapenade. Spread over fillets first then add tomatoes, capers etc. then proceed. You can also pour a scant 1/2 cup of dry white wine in the baking dish to produce more juice. Serve with with a crusty loaf of bread and a side salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (342 g)
- Calories 546.1
- Total Fat - 34.7 g
- Saturated Fat - 10.7 g
- Cholesterol - 110 mg
- Sodium - 1026.7 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 8 g
- Sugars - 4.8 g
- Protein - 41.9 g
- Calcium - 559.1 mg
- Iron - 2.1 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse fish fillets and pat dry with paper towels.
Step 2
Season both sides of fillets with salt and fresh ground pepper.
Step 3
Pour olive oil in baking dish to coat bottom (about 1/3 cup or more).
Step 4
Lay fish fillets in baking dish and cover with in this order: tomatoes, olives, capers and feta. Sprinkle garlic cloves in baking dish.
Step 5
Sprinkle the z est of one lemon over top. Squeeze juice of that lemon over as well.
Step 6
Sprinkle more salt and freshly ground pepper over the top and generously drizzle more olive oil.
Step 7
Bake for about 20-25 minutes depending on thickness of fish.
Step 8
Garnish with lemon wedges.
Tips
No special items needed.
0 Reviews
You'll Also Love
