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Baked Halibut with Zucchini, Olives, Tomatoes and Oranges
Baked Halibut with Zucchini, Olives, Tomatoes and Oranges
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Prep Time:
10 minutes
Total Time:
25 minutes
Flavorful baked halibut packets with zucchini, Kalamata olives, and tomatoes.
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
Instructions:
  • Preheat oven to 400°F, then cut two 16-inch squares of parchment paper or foil.
  • Season both sides of the fish with a delightful blend of cinnamon, salt, and pepper. Lay each piece gracefully onto a piece of parchment paper. Top each piece with a generous portion of zucchini, olives, and tomatoes. Sprinkle a touch more salt and pepper to enhance the flavors. Drizzle 1 tablespoon of stock over each piece, followed by an elegant arrangement of orange slices and fragrant thyme.
  • Wrap the fish and vegetables in parchment paper by rolling and crimping opposite sides together, then roll and crimp the ends to seal in the steam. Transfer the packets to a cookie sheet.
  • Bake until the fish easily flakes with a fork, then transfer to plates to serve.

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