BAKED HALIBUT WITH CHOPPED OLIVE SALAD

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Baked Halibut with Chopped Olive Salad image

Categories     Fish     Olive     Pepper     Bake     Low Carb     Wheat/Gluten-Free     Halibut     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1/2 cup chopped drained roasted red peppers from jar
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/3 cup chopped pitted brine-cured green olives
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced garlic
8 tablespoons extra-virgin olive oil
6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick)
1/4 cup dry white wine

Steps:

  • Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
  • Transfer fish to plates. Spoon chopped olive salad over fish and serve.

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