Halibut With Cherry Tomatoes, Capers And Olives

• 1/3 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 cup olive oil
• 1 cup cherry tomatoes, quartered
• 1/2 cup kalamata olive, pitted, chopped
• 2 tablespoons capers, rinsed, drained
• 2 tablespoons flat leaf parsley, chopped
• 2 lbs halibut steaks (for four pieces) or 2 lbs halibut fillets (for four pieces)

1. Preheat oven to 400.
2. Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
3. Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
4. Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
5. Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
6. Excellent on angel hair pasta!

lemon juice, mustard, olive oil, cherry tomatoes, kalamata olive, capers, flat leaf parsley

Taken from www.food.com/recipe/halibut-with-cherry-tomatoes-capers-and-olives-242752 (may not work)