Mediterranean Halibut


4 (6-oz) halibut fillets

¾ tsp lemon pepper

1 Tbsp chopped fresh dill

1 garlic clove, minced

¼ tsp salt

½ cup coarsely chopped sun-dried tomatoes packed in oil, drained

1 (2¼-oz) can sliced black olives, drained

¼ cup pine nuts, toasted

Preparation:  Serves 4

Preheat oven to 400°F.

Place each halibut fillet on a 16 x 12 inch piece of heavy-duty aluminum foil. Sprinkle fillets evenly with lemon pepper, dill, garlic and salt. Top fillets evenly with tomatoes, black olives and pine nuts. Fold long sides of foil over fillets; roll up short sides of foil to seal. Place foil packets, seam sides up, on a baking sheet. Bake for 18 to 20 minutes or until fish flakes with a fork.

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