Olive Oil Poached Halibut with Cherry Tomatoes & Olives

Typically I get two different types of clients – ones that love fish or ones that say it’s too fishy. For those “too fishy” people, I always challenge them to try halibut. It’s incredibly mild and has a wonderful meaty texture. Like most fish, it pairs really nicely with citrus. Poaching it in olive oil keeps it juicy. Since the oven basically does all the work, this is a nice option for a weekly meal even though it seems fancy. Serve this with couscous, quinoa or zucchini noodles.

  1. Preheat oven to 250. Place half of the lemon slices in a baking dish and lay halibut on top. Season lightly with salt and pepper.

2. Top with tomatoes, olives, garlic, thyme and the remaining lemon slices. Pour oil over. Cover the dish with foil and bake for 1 hour, or until the fish flakes easily with a fork.

3. Scoop halibut onto serving plates and top with tomatoes and olives. Squeeze fresh lemon juice over the top and serve.

Olive Oil Poached Halibut with Tomatoes & Olives

Serves 4

All you need:

4 lemons (3 sliced thin, 1 cut in half for squeezing over the cooked fish)

4 (4-6 oz.) halibut filets, skin removed (thawed if frozen), patted dry

Salt and freshly ground black pepper

1 1/2 cups cherry tomatoes

1/4 cup pitted green olives

4 sprigs fresh thyme

3 garlic cloves, finely chopped

1 3/4 cups extra virgin olive oil

All you do:

  1. Preheat oven to 250. Place half of the lemon slices in a baking dish and lay halibut on top. Season lightly with salt and pepper.
  2. Top with tomatoes, olives, garlic, thyme and the remaining lemon slices. Pour oil over. Cover the dish with foil and bake for 1 hour, or until the fish flakes easily with a fork.
  3. Scoop halibut onto serving plates and top with tomatoes and olives. Squeeze fresh lemon juice over the top and serve.
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