I’m a sucker for tomatoes, olives & lemon…. so I decided to put them all together in this sauce. It makes me think of summertime!!
The thing about this sauce is you don’t have to have it for JUST halibut. You could use it for so much more. You could use it on all different types of meats & seafood BUT you could also use it as a topping for crackers or salads. It’s pretty versatile, yummy & healthy. So please… eat it up!
1 lb fresh Halibut fillets
1 Cup halved Cherry Tomatoes
1/4 Cup Castelventrano Olives – OR just get the closest thing you can to fresh green olives
One Whole Lemon Zested
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Capers
1/3 Cup Italian Parsley Chopped
Salt & Cracked Pepper to taste
To cook the Halibut, preheat the oven to 400º.
Line a baking dish with parchment, place the halibut on top, drizzle with about a tablespoon of olive oil & sprinkle with salt & pepper
Bake the Halibut for about 12-15 minutes, until the halibut flakes easily when tested with a fork.
While the halibut is cooking, chop & combine all the other ingredients in a bowl.
Once done, transfer your halibut to a serving dish & top with the sauce.