Mediterranean Style Baked Halibut Recipe – SoPo Seafood
by SoPo Seafood's Jacqueline Clark AKA The Briny Babe We love a colorful weekday dinner that is refined yet simultaneously effortless to execute. Here, Greek-in
Ingredients
- Two 6-8 oz halibut filets
- 2 petite eggplants, or 1 medium eggplant
- ¾ cup grape tomatoes, halved
- ¼ cup Kalamata olives, torn
- ½ lemon, thinly sliced
- Quinoa or couscous, to serve
- ¼ cup extra virgin olive oil
- Juice of ½ lemon
- 2 cloves garlic, minced
- 1 TBSP fresh oregano leaves, loosely chopped
- ½ tsp Dijon mustard
- 1 tsp salt
- ½ tsp pepper
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