Baked Halibut With Tomato, Capers, And Olive Vinaigrette Recipe

• 1/2 c. fresh lemon juice
• 2 tsp Dijon mustard
• 3/4 c. extra-virgin extra virgin olive oil
• 1 c. cherry tomatoes quartered
• 2/3 c. Kalamata olives pitted, halved (or possibly other brine-cured black olives)
• 2 Tbsp. liquid removed capers rinsed Salt to taste Freshly-grnd black pepper to taste
• 2 lb halibut steak, 1 1/2" thick skinned, boned, and cut into 4 pcs

1. Preheat oven to 400 degrees.
2. Whisk together lemon juice and mustard.
3. Add in oil in a slow stream, whisking till emulsified.
4. Stir in tomatoes, olives, capers, and salt and pepper, to taste.
5. Arrange the fish steaks in a ceramic or possibly glass baking dish just large sufficient to hold them in 1 layer.
6. Pour the vinaigrette over fish.
7. Cook the fish in middle of oven till just cooked through and no longer translucent/soft, 7 to 9 min.
8. Serve fish with the vinaigrette from the baking dish.
9. This recipe yields 4 servings.

lemon juice, mustard, extravirgin extra virgin olive oil, cherry tomatoes, olives, liquid removed capers, thick skinned

Taken from cookeatshare.com/recipes/baked-halibut-with-tomato-capers-and-olive-vinaigrette-74833 (may not work)