Roasted Halibut and Tomato-Olive Tapenade over Lemony Polenta

Name: Roasted Halibut and Tomato-Olive Tapenade over Lemony Polenta
Ingredients: ½ pound organic grape or cherry tomatoes; ¼ cup pitted Castelvetrano olives; ¼ cup pitted Kalamata olives; Seafood options:; 2 wild Alaskan skinless halibut fillets (about 5 ounces each); 10 ounces wild jumbo shrimp; 1 organic lemon; ½ cup polenta; Sunbasket za’atar (sesame seeds - sumac - dried oregano - dried thyme - salt - bay leaves); 4 or 5 sprigs organic fresh flat-leaf parsley

sunbasket.com

Want to be whisked away to a five-star restaurant overlooking the Mediterranean Sea? Our recipe and box of goodies’ll do the trick.

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Ingredients

½ pound organic grape or cherry tomatoes
¼ cup pitted Castelvetrano olives
¼ cup pitted Kalamata olives
Seafood options:
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
10 ounces wild jumbo shrimp
1 organic lemon
½ cup polenta
Sunbasket za’atar (sesame seeds - sumac - dried oregano - dried thyme - salt - bay leaves)
4 or 5 sprigs organic fresh flat-leaf parsley