Roasted Halibut With Tangerine & Olive Tapenade Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Season the halibut fillets with salt, pepper, and your choice of spices, such as paprika or garlic powder.
• STEP 3.Place the seasoned halibut fillets on the prepared baking sheet and roast in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
• STEP 4.While the halibut is roasting, prepare the tangerine and olive tapenade. In a bowl, combine chopped tangerine segments, pitted and chopped olives, minced garlic, chopped parsley, olive oil, and a squeeze of lemon juice. Mix well.
• STEP 5.Once the halibut is cooked, remove it from the oven and let it rest for a few minutes.
• STEP 6.Serve the roasted halibut with a generous spoonful of the tangerine and olive tapenade on top. Garnish with additional parsley, if desired.
• STEP 7.Enjoy the roasted halibut with tangerine and olive tapenade immediately.

Cooking Tips

• Choose fresh halibut fillets for the best flavor and texture.
• Feel free to customize the spice blend for the halibut according to your preference.
• Make sure to let the halibut rest after cooking to allow the juices to redistribute and keep the fish moist.
• Serve the dish with a side of roasted vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftover roasted halibut can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the halibut gently in the oven or microwave before serving.
• The tangerine and olive tapenade can be made in advance and stored in the refrigerator for up to 3 days.
• Serve the roasted halibut with tangerine and olive tapenade as a main course for lunch or dinner.