roasted halibut with capers, olives & tomatoes
Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers, lemon zest, lemon juice, grape tomatoes and oregano. Set aside.
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.
Roast for 12 to 14 min. or until fish is opaque and cooked through. Serve with rice or potatoes.