Halibut with Olive Tapenade Crust
A quick olive, garlic and caper tapenade tops delicate halibut and is served with roasted grape tomatoes and lemon-scented couscous with fresh parsley.
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Hands-on Time: 20 minutes
Total Time: 35 minutes
- 12 pitted black olives
- 2 cloves garlic
- 2 tbsp capers, drained
- 1 tbsp olive oil, divided
- 2 cups grape tomatoes, halved
- 4 6-oz boneless, skinless halibut fillets
- 1/4 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 cup Israeli couscous (TIP: Israeli couscous is also known as pearl couscous. Look for whole-wheat varieties such as Bob’s Red Mill Whole Wheat Pearl Couscous.)
- 2 tbsp chopped fresh flat-leaf parsley leaves
- 1 tsp finely grated lemon zest
- Preheat over to 400°F. Line a roasting pan with parchment paper.
- In a food processor, pulse olives, garlic, capers and 2 tsp oil until coarsely chopped. In a medium bowl, toss tomatoes with remaining 1 tsp oil. Arrange halibut and tomatoes in pan and sprinkle both with salt and pepper. Divide olive mixture over top halibut. Bake for 15 minutes, or until fish is opaque and flakes easily with a fork and tomatoes are soft and collapsed.
- Meanwhile, cook couscous according to package directions. Drain, return to pot and stir in parsley and lemon zest. Serve fish and tomatoes over couscous.
Nutrients Per Serving (1 fillet, 3⁄4 cup couscous, 1⁄4 of tomatoes): Calories: 374, Total Fat: 9.5 g, Sat. Fat: 1 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Carbs: 33 g, Fiber: 5 g, Sugars: 2 g, Protein: 37 g, Sodium: 541 mg, Cholesterol: 81 mg