| CATEGORY |
CUISINE |
TAG |
YIELD |
|
European |
Baked, European, Main course, Spring, Summer |
2 |
servings |
INGREDIENTS
| 2 |
lb |
Halibut; boned and skinned |
| 1/4 |
c |
Olive oil |
| 2 |
|
Ripe tomatoes |
| 8 |
|
Black (to 10) olives-preferably Italian; |
|
|
Greek; or Provental for flavor |
| 1 |
tb |
Chopped fresh oregano |
|
|
Or 2 teaspoons dried oregano |
| 1/2 |
c |
White wine |
|
|
Sea salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Preheat oven to 375 F. Arrange fish in a baking dish and pour oil over
fish. Slice tomatoes into dish around fish; sprinkle olives and oregano
over fish and tomatoes. Place dish in preheated oven and bake 7-8 minutes.
Pour wine into dish; with a tablespoon, baste fish with pan juices and
wine. Season to taste. Bake 5-6 minutes; baste again and test fish with a
fork (fish will flake when done).
NOTES : Halibut baked with olive oil, tomato slices, oregano, black olives,
and white wine. Halibut is my favorite white fish because of its flavor and
firm texture.
Recipe by: ¬ Cole Publishing
Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99,
converted by MM_Buster v2.0l.
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