Roasted Halibut With Black Olives, Cherry Tomatoes and Mint

This dish, which has Greek origins, matches delicate fish with a sharply flavored, uncooked olive “relish” (I use it on seafood and chicken as well). It’s a cinch to make and is always a crowd pleaser. For an easy appetizer, substitute finely chopped oil-cured sun-dried tomatoes for the cherry tomatoes, and serve the olive relish on toasted pita or flatbread with feta cheese.

Rori Trovato

Roasted Halibut With Black Olives, Cherry Tomatoes and Mint

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    1 cup pitted kalamata olives, finely diced four 6-ounce halibut fillets
    1 small clove of garlic, peeled and minced 1 teaspoon kosher salt
    1 cup quartered cherry tomatoes teaspoon black pepper
    2 tablespoons chopped fresh mint, plus 4 additional sprigs for garnish 1 lemon, cut into wedges
    4 tablespoons extra virgin olive oil, divided


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 375 degrees F. In a medium bowl, combine the olives, garlic, tomatoes, mint and 2 tablespoons of the olive oil. Mix until combined and set aside (the relish can be made up to 2 hours in advance and kept at room temperature; do not refrigerate it).

    • 2

      Rub the remaining 2 tablespoons olive oil over the halibut and place on a baking sheet. Sprinkle with the salt and pepper and roast for 12 to 15 minutes until opaque and slightly firm.

    • 3

      Remove from the oven and place on plates; spoon olive relish on top. Garnish with additional mint and lemon wedges.

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