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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

Method

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.

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Nutritional Facts Per Serving

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