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Categories:Viewed: 5 - Published at: 9 years ago
Ingredients
- 1/2 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2/3 cup Kalamata or other brine-cured black olives, pitted and halved
- 2 tablespoons drained capers, rinsed
- Salt and freshly ground black pepper
- 1 (2 pounds) halibut steak (1 1/2-inch thick), skinned, boned, and cut into 4 pieces
Method
- Preheat oven to 400 degrees F.
- Whisk together lemon juice and mustard.
- Add oil in a slow stream, whisking until emulsified.
- Stir in tomatoes, olives, capers, and salt and pepper, to taste.
- Arrange the fish steaks in a ceramic or glass baking dish just large enough to hold them in 1 layer.
- Pour the vinaigrette over fish.
- Cook the fish in middle of oven until just cooked through and no longer translucent, 7 to 9 minutes.
- Serve fish with the vinaigrette from the baking dish.
