Monday, March 15, 2010

Baked Tomato Olive Halibut

Our youngest boy is a picky eater, but he gobbled this dish up and asked for more.
We ate this with a side of herb & butter rice with a simple green salad.

1 pound halibut fillets (about 4), cut into 2 inch pieces
Salt and black pepper
1 can (14.5 ounces) dices Italian-style tomatoes, drained
2 tablespoons chopped pitted ripe olives
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees. Coat 13x9 inch baking dish with non-stick olive oil-flavored cooking spray. arrange cod fillets in pan; season with salt and pepper, if desired.

Combine tomatoes, olives, and garlic in medium bowl. Spoon over fish

Bake 20 minutes or until fish flakes when tested with fork. Sprinkle with parsley.

Makes 4 servings

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