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Halibut with Tomatoes and Black Olives
2 lb Halibut; boned and skinned
1/4 c Olive oil
2 Ripe tomatoes
8 Black (to 10) olives-preferably Italian;
Greek; or Provental for flavor
1 tb Chopped fresh oregano or 2 teaspoons dried oregano
1/2 c White wine
Fresh ground black pepper
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).