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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1/4 cup
black olives, drained, pitted and chopped
60 mL
1 tbsp
capers, chopped
15 mL
1/2
lemon, zested and juiced
1/2 cup
grape tomatoes, quartered
125 mL
1 tbsp
oregano, finely chopped
15 mL
4
halibut fillets
1/4 tsp
salt
1 mL
2 tsp
olive oil
10 mL
pepper to taste

Directions

Step 1

Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers, lemon zest, lemon juice, grape tomatoes and oregano. Set aside.

Step 2

Pat fish dry with paper towel and place on a parchment paper–lined baking sheet. Season with salt and pepper. Top each fillet with 1⁄4 of the olive-tomato mixture. Drizzle with olive oil.

Step 3

Roast for 12 to 14 min. or until fish is opaque and cooked through. Serve with rice or potatoes.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1⁄4 of the recipe):
Calories:
190
Fat:
6 g
Carbs:
3 g
Fibre:
1 g
Cholesterol:
55 mg
Protein:
31 g
Sodium:
360 mg
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