Roasted Halibut with Capers, Scallions, Tomatoes & Niçoise Olives

Roasted Halibut Mediterranean-Style
Photo taken with Camera+ on the iPad

As part of a renewed dedication to eating healthy, we cooked halibut last night - Mediterranean-style. The recipe was derived from a new cookbook in my library Savoring The Hamptons Discovering the Food and Wine of Long Island's East End by Silvia Lehrer. Being a "local" now, I just had to pick up this gem when I saw it, and I'm enjoying reading it cover to cover - season by season, as it's organized.

When we first read the recipe we truly thought it was going to be fragmented and quite honestly dull, but it was far from it. The tang of the capers and olives are complemented by the sweetness of the cooked scallions and tomatoes, and everything complements the fish. It's simple and delicious, and we've declared this "A Repeat". The original recipe called for striped bass but we substituted halibut because that's what we had on hand.

Roasted Halibut Mediterranean-Style
(Serves 8) 

2 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 halibut (or striped bass) fillets (about 3½ - 4 pounds), with skin
1 bunch of scallions (white and green parts), trimmed and cut into 1-inch pieces on the diagonal
¼ cup finely chopped flat-leaf Italian parsley
1 cup diced ripe Roma tomatoes or halved grape tomatoes
¼ cup capers, drained
2 tablespoons extra-virgin olive oil
¼ cup niçoise olives
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• Preheat the oven to 400℉. Lightly oil a pyrax or corning baking dish large enough to hold the fish in one layer. Place the baking dish in the oven while it is preheating.
• Rub the garlic and salt and pepper to taste into the flesh side of the fish and set aside.
• Combine the scallions and parsely in a bowl and set aside.
• When ready to cook the fish, remove the baking dish from the oven and place the fish, skin side down in the sizzling dish to crisp the skin. Scatter the scallion-parsley mixture over the fish; then scatter the tomatoes and capers on top.
• Reduce the oven temperature to 375℉; return baking dish to the oven and bake for 15 minutes.
• Remove the baking dish from the oven and scatter the olives over the fish.
• Return the dish to the oven and bake for 3-5 minutes longer, until the fillets are springy to the touch.
• Remove from the oven and serve.

 We had this with roasted asparagus and lentils ... healthy and good, "who'da thunk"!

 

Comments

[Ally]

Looks really good.
Might have to try -thank you.