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Greek-Style Baked Halibut Fish With Feta, Capers & Olives

Created by KittenCal on September 22, 2014

Extra virgin olive oil (DO NOT skimp on the olive oil, for the best flavor use lots!)
24 ounces halibut fish fillets (4 thick fillets, about 1 1/2-inches)
2 tomatoes (medium size, ripe, chopped into small dice)
3/4 to 1 cup black olives, roughly chopped (preferable brined-style)
1/3 cup capers (YES! 1/3 cup)

1/2 pound feta cheese (make sure it’s sheep or goat, preferably stored in salty brine)
2 large lemons
Salt and pepper (watch the salt, there already is enough sodium from other ingredients)
Lemon wedges, for serving

Step 1: Rinse fish fillets well with cold water and pat dry.
Step 2: Pour about 1/3 cup or more of olive oil in baking dish (to coat bottom).
Step 3: 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).
Step 4: Sprinkle with salt and freshly ground pepper. and drizzle with a bit more olive oil.
Step 5: 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).
Step 6: Taste the juice and add a bit more salt if needed.
Step 7: Plate with rice and evenly distribute juice and bits from baking dish over all. Garnish with lemon wedges.