Did you make a resolution to eat healthier in 2014? If you did, aaaand, even if you didn’t, you’ll want to get Baked Halibut with Sundried Tomato and Olive Tapenade in your regular dinner rotation a-sap!
You might remember when I shared my recipe for Sundried Tomato and Olive Tapenade a couple weeks ago. It’s a delicious spread that takes about five minutes to whip together with your immersion blender. While tapenade makes a beautiful (and effortless) appetizer or addition to sandwiches, there are so many other great ways to incorporate this flavorful spread into your meals.
I love using halibut for this recipe. Well, actually, halibut is one of my favorite types of white fish, and I love it for a lot of different recipes. It’s thick, meaty, flaky, and similar to other white fish it’s pretty mild.
The only downside is that halibut can be a little pricey. With that in mind, you can easily substitute any other white fish, like red snapper, tilapia or cod. Just keep in mind that if you buy a thinner cut of fish (like, tilapia), you’ll need to decrease the cooking time.
Baked Halibut coated with Sundried Tomato and Olive Tapenade is great served over thinly sliced and roasted fennel, or alongside roasted Brussels sprouts.