Feast of the Seven Fishes: Baked Halibut with Cherry Tomatoes, Kalamata Olives and Caper Berries (Day Six)
Baked Halibut is a meaty, very white and mild fish that is fast and easy to make. It works well with Italian flavors, and stays firm when baking, sauteing or grilling. Fresh halibut is best, but I have found frozen halibut steaks are also excellent to use.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Homemade Italian Cooking with Cara
4 8 ounce frozen Halibut steaks
4tablespoonsolive oil plus
½cupwhite winePinot Grigio
⅓cupSicilian caper berriesremove stems
Saltblack pepper, red pepper flakes to taste
Thaw frozen halibut steaks in refrigerator overnight.
In a skillet on the stove, saute garlic in 3 tablespoons olive oil until starts to toast. Add salt, black and red pepper, cherry tomatoes and let cook over medium heat for 2 minutes. Add wine and simmer another 5 minutes until the sauce starts to thicken. Stir in caperberries and olives. Heat through. Turn off heat and set aside to serve, or store in fridge until ready to use.
Line a baking sheet with parchment paper. Place several lemon slices on parchment and lay halibut on top of lemon. Drizzle remaining olive oil over fish. Bake in a 400 degree oven for 10 -15 minutes or until flaky and opaque.
Serve sauce over hot halibut.
The sauce can be made ahead of time and reheated before serving over halibut.