Skip to main content

Baked Halibut with Zucchini, Olives, Tomatoes and Oranges

(0 reviews)
Baked Halibut with Zucchini, Olives, Tomatoes and Oranges
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 2
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Our baked packets of goodness are bursting with the flavors of halibut, zucchini, Kalamata olives and diced tomatoes.

Ingredients

12
oz fresh halibut fillets, cut into 2 pieces
1/4
teaspoon ground cinnamon
Salt and freshly ground pepper to taste
1
cup coarsely chopped zucchini or yellow summer squash
1/4
cup pitted kalamata olives, halved
1/4
cup drained Muir Glen™ organic no-salt-added diced tomatoes (from 14.5-oz can)
2
tablespoons chicken stock
4
orange slices
2
to 4 sprigs fresh thyme leaves

Directions

  • 1 Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
  • 2 Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
  • 3 To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
  • 4 Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.
Tips  

To make the fish a bit more decadent, add a tablespoon of butter before sealing and baking packets.

Be careful when opening the packets, as hot steam will escape.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet