Baked Halibut with Zucchini, Olives, Tomatoes and Oranges

  • Prep 10 min
  • Total 25 min
  • Servings 2
Baked Halibut with Zucchini, Olives, Tomatoes and Oranges


oz fresh halibut fillets, cut into 2 pieces
teaspoon ground cinnamon
Salt and freshly ground pepper to taste
cup coarsely chopped zucchini or yellow summer squash
cup pitted kalamata olives, halved
cup drained Muir Glen™ organic no-salt-added diced tomatoes (from 14.5-oz can)
tablespoons chicken stock
orange slices
to 4 sprigs fresh thyme leaves


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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