Halibut roasted with tomatoes

June 4, 2008

Halibut roasted with tomatoes

Serves 4

Olive oil (for sprinkling)

1 1/4 pounds boneless halibut, cut into 4 even-sized pieces

Salt and pepper, to taste

3 tomatoes, cored and thinly sliced

15 pitted Kalamata olives

Grated rind of 1/2 lemon

2 tablespoons chopped fresh parsley

1. Set the oven at 375 degrees. Lightly oil a 12-inch baking dish.

2. Place the fish in the dish. Rub it with oil and sprinkle with salt and pepper. Cover the fish with overlapping slices of tomato. Sprinkle with more oil, salt, and pepper. Roast the fish for 15 minutes or until it is cooked through.

3. Meanwhile, in a bowl combine the olives, lemon rind, and parsley. Sprinkle the mixture on the tomatoes. Sheryl Julian