Halibut Baked in Foil
A bright and simple preparation, cooking the fish in a foil packet allows it to gently steam, ensuring a moist, tender result.
Ingredients
- 300 g (10 ½ oz) halibut fillet
- 100 g (⅔ cup) cherry tomatoes cut into quarters
- 45 ml (3 tbsp) extra virgin olive oil
- 2 tbsp capers drained & rinsed
- 1 tbsp lemon zest
- 1 tbsp flat-leaf parsley finely chopped
- 2 tsp fresh oregano finely chopped
- 2 tsp sherry vinegar
- 1 tsp fish sauce
- ¼ tsp chili flakes
- lemon wedges for serving
Instructions
- Preheat oven to 180°C/350°F. Pat the fish fillets dry with paper towels and season generously with salt and pepper. Set aside.
- In a medium bowl, combine the tomatoes, olive oil, capers, lemon zest, parsley, oregano, vinegar, fish sauce and chili flakes along with a few generous grinds of pepper.
- Set the fish on a large piece of aluminium foil. Spoon the tomato mixture on top of the fish. Crimp the foil tightly around the fish, then transfer to a rimmed baking tray.
- Move to the oven and cook until the interior of the fish registers at 55°C/135°F, about 15-20 minutes. Allow to rest for 5 minutes before uncrimping and serving.
Nutrition
Calories: 338kcal | Carbohydrates: 5g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 74mg | Sodium: 567mg | Potassium: 817mg | Fiber: 2g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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