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