Baked Halibut with Zucchini, Olives, Tomatoes and Oranges
Inspired Taste
Created Dec 15, 2011
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
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
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Step1Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
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Step2Season 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.
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Step3To 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.
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Step4Bake 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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