Halibut with Tomatoes And Black Olives

Categories: Baked, European, Main course, Spring, Summer
Yield: 2 servings

2 lb Halibut; boned and skinned
1/4 c Olive oil
2 Ripe tomatoes
8 Black (to 10)
-olives-preferably Italian;
Greek; or Provental for
-flavor
1 tb Chopped fresh oregano
Or 2 teaspoons dried oregano
1/2 c White wine
Sea salt
Fresh ground black pepper

Preheat oven to 375 F. Arrange fish in a baking dish and pour oil over
fish. Slice tomatoes into dish around fish; sprinkle olives and oregano
over fish and tomatoes. Place dish in preheated oven and bake 7-8 minutes.

Pour wine into dish; with a tablespoon, baste fish with pan juices and
wine. Season to taste. Bake 5-6 minutes; baste again and test fish with a
fork (fish will flake when done).

NOTES : Halibut baked with olive oil, tomato slices, oregano, black olives,
and white wine. Halibut is my favorite white fish because of its flavor and
firm texture.

Recipe by: ¬ Cole Publishing

Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99,

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