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Baked Halibut with Zucchini, Olives, Tomatoes and Oranges

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By Inspired Taste
Created Dec 15, 2011
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Our baked packets of goodness are bursting with the flavors of halibut, zucchini, Kalamata olives and diced tomatoes.

Baked Halibut with Zucchini, Olives, Tomatoes and Oranges

  • Prep Time 10 min
  • Total 25 min
  • Servings 2
  • Ingredients 9
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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

  • Step 
    1
    Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.

Nutrition

Nutrition Facts are not available for this recipe

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