Product Recall:Various Brands of Vegetable Products

roasted halibut with capers, olives & tomatoes

Prep time: 10min
Total time: 25min
Serves: 4
1/4 cup
black olives, drained, pitted and chopped
60 mL
1 tbsp
capers, chopped
15 mL
1/2
lemon, zested and juiced
1/2 cup
Compliments Santalina™ Very Sweet Grape Tomatoes, quartered
125 mL
1 tbsp
fresh Compliments Oregano, finely chopped
15 mL
4
halibut fillets
1/4 tsp
salt
1 mL
2 tsp
olive oil
10 mL
Pepper to taste
Per serving (1⁄4 of the recipe):
calories
190
fat
6 g
saturated fat
0.4 g
carbs
3 g
protein
31 g
cholestrol
55 mg
fibre
1 g
sodium
360 mg

Directions

  1. Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers, lemon zest, lemon juice, grape tomatoes and oregano. Set aside.

  2. Pat fish dry with paper towel and place on a parchment paper–lined baking sheet. Season with salt and pepper. Top each fillet with 1⁄4 of the olive-tomato mixture. Drizzle with olive oil.

  3. Roast for 12 to 14 min. or until fish is opaque and cooked through. Serve with rice or potatoes.