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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mediterranean Baked Halibut with Vegetables Recipe

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This recipe for Mediterranean Baked Halibut with Vegetables is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Sauce:
Zest and juice of 2 lemons
1 cup olive oil
1½ T freshly minced garlic
2 tsp dill weed
1 tsp seasoned salt + more for later
½ tsp ground black pepper
1 tsp dried oregano
½ tsp coriander

For the Fish:
1 lb fresh French beans
1 lb cherry tomatoes
1 large yellow onion sliced into half moons
1½ lb halibut fillet, sliced into 1½ inch strips
Directions:
Directions:
Preheat oven to 450º.
In a large mixing bowl, whisk the sauce ingredients together.
Add the green beans, tomatoes and onions and toss to coat with the sauce.
With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet [12 x 15 x 1 inch]
Keep the vegetables to one side and make sure they are spread out in one layer.
Add the halibut fillet strips to the remaining sauce, toss to coat.
Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
Lightly sprinkle the halibut and vegetables with a little seasoned salt.
Bake for 15 minutes; then transfer the baking sheet to the top oven rack and broil for another 3 to 5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
When ready, remove the baked halibut and vegetables from the oven.
Serve immediately
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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