Baked Halibut with Zucchini, Olives, Tomatoes and Oranges

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple and delicious baked halibut worthy of your next 'date' night.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 2

Ingredients

12
oz fresh halibut fillets, cut into 2 pieces
1/4
teaspoon ground cinnamon
Salt and freshly ground pepper to taste
1
cup coarsely chopped zucchini or yellow summer squash
1/4
cup pitted kalamata olives, halved
1/4
cup drained Muir Glen™ organic no-salt-added diced tomatoes (from 14.5-oz can)
2
tablespoons chicken stock
4
orange slices
2
to 4 sprigs fresh thyme leaves
  • 1 Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
  • 2 Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
  • 3 To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
  • 4 Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.

Expert Tips

To make the fish a bit more decadent, add a tablespoon of butter before sealing and baking packets.

Be careful when opening the packets, as hot steam will escape.