Baked Halibut with Zucchini, Olives, Tomatoes and Oranges

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

Minutes

Total Time

25

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.