| 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 [email protected] on Jun 08, 99, converted by MM_Buster v2.0l.
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