Ingredients
- (6 ounce) halibut fillets
- tablespoon Greek seasoning (such as Cavender's®)
- large tomato, chopped
- onion, chopped
- (5 ounce) jar pitted kalamata olives
- /4 cup capers
- /4 cup olive oil
- tablespoon lemon juice
- salt and pepper to taste
Instructions
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Step 1
Preheat your oven to 350°F. Lay out a large sheet of aluminum foil and place the halibut fillets in the center. Pat them dry so the seasoning sticks better. Sprinkle the Greek seasoning evenly over the fish. In a mixing bowl, toss together the chopped tomato, onion, drained olives, capers, olive oil, and lemon juice. Add a pinch of salt and a few grinds of pepper, then spoon this vibrant mixture over the fillets. Piling it high lets those flavors seep deep into the fish. Carefully fold the foil edges together and crimp them tightly to create a sealed packet—you want no steam to escape. Set the packet on a baking sheet and slide it into the oven. Bake for 30 to 40 minutes, or until the fish is opaque and flakes easily with a fork. The exact time depends on thickness, so check at the 30-minute mark to avoid overcooking. When it’s done, carefully open the packet—watch for the burst of aromatic steam—and serve directly from the foil for easy cleanup.