Recipes

Fuss-Free Roasted Halibut with Tomatoes and Peppers

:20 min

:50 min

Serves 4

6 Roma/plum tomatoes (about 1 1/2 lb), cut into wedges

2 red bell peppers, cut into chunks

2 large cloves garlic, sliced

3 tbsp Longo’s Extra Virgin Olive Oil

1 tbsp chopped Longo’s Fresh Thyme

1 tsp salt, divided

1/2 tsp pepper, divided

1 lb boned halibut, cut into 4 pieces

2/3 cup feta cheese chunks

8 oil-cured black olives

Sprigs Longo’s Fresh Thyme

•Toss tomatoes and peppers with garlic, oil, thyme and half each of the salt and pepper. Scrape into shallow baking dish that holds the mixture comfortably without crowding.
•Roast in preheated 400°F oven for about 20 minutes or until vegetables are tender. Stir gently.
•Season halibut with remaining salt and pepper. Nestle into tomato mixture, turning to coat with pan juices. Press feta cheese and olives into tomatoes and peppers.
•Roast for about 10 minutes or until halibut flakes with tip of knife and tomatoes and peppers have toasted edges.
•Garnish with sprigs of fresh thyme.

Per serving: 340 calories