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Calibrate Recipe

Gluten-free, Dairy-free, Kosher

Active: 15 minutes

Total: 25 minutes

Serves 4

This simple Greek-inspired fish dish is light and flavorful. Halibut is rich in omega-3 fatty acids that benefit everything from eye and heart health and may help keep your mind sharp too. Tomatoes and capers provide a boost of quercetin, a powerful antioxidant that may reduce inflammation in the brain. Best of all, this oven-steaming method requires little oil or cleanup, and produces tender and flaky fish with minimal effort.

Ingredients:

  • 1 tablespoon plus 4 teaspoons olive oil
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • ¼ cup kalamata olives, pitted and roughly chopped
  • 1 tablespoon capers, drained
  • Kosher salt and pepper
  • 1¼ pounds halibut, cut into 4 pieces
  • 4 tablespoons white wine (since this is such a small amount of wine, it doesn't count toward the triangle)
  • 2 tablespoons fresh basil leaves, roughly chopped

Directions:

  1. Preheat the oven to 400°F. Cut four large squares of parchment paper.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic, tomatoes, olives, capers, and ¼ teaspoon each salt and pepper and cook until soft, about 3 minutes.
  3. Place a fish fillet in the center of each piece of parchment. Top with the tomato mixture. Drizzle 1 teaspoon oil and 1 tablespoon wine over each fillet.
  4. Fold each piece of parchment in half over the fish and fold up the edges tightly so that there are no gaps. Transfer the parchment packets to a rimmed baking sheet and bake, 8 to 10 minutes.
  5. Transfer each packet to a plate. Using scissors or a knife, cut an X in the center and fold back the triangles. Serve topped with basil.