HALIBUT PACKAGES WITH TOMATOES, CAPERS AND OLIVES

What a nice little package this was! Our weekly Food Matters Project recipe was chosen by our newest member Nancy of Funkytown Foodies. Nancy chose Mark Bittman's recipe- Provencal Vegetables and Chicken in Packages. It is a great sounding recipe and you can find it here. I was in the mood for fish and the Alaskan Halibut at the harbor looked fantastic!

Each package contained a piece of halibut, grape tomatoes, kalamata olives, capers, thyme, and sliced browned garlic. Right before closing the package you add a pat of butter and some white wine. A quick 10 minute blast in the oven and dinner is on the table. Super healthy, really quick and hardly any clean up! I served it over a bed of Armenian Rice Pilaf.

You can check out what our other members made here.

HALIBUT PACKAGES WITH TOMATOES, CAPERS, AND OLIVES

Four 15" x 15" pieces of foil

4 halibut fillets (6 oz each)

1 TBSP. plus 4 tsp. olive oil, divided

2 garlic cloves, thinly sliced

1/8 tsp. red pepper flakes

1 cup grape tomatoes, halved (I left mine whole)

2 TBSP. capers, drained

8 large kalamata olives, quartered (mine were small so I cut them in half)

1/2 tsp. kosher salt

1/4 tsp freshly ground black pepper

8 TBSP. dry white wine

4 tsp. unsalted butter

8 fresh thyme springs

Heat oven to 450~.

In a small skillet, warm 1 TBSP. olive oil over medium heat. Saute sliced garlic and pepper flakes until garlic turns golden, about 1 minute. Remove skillet from heat and stir in tomatoes, capers and olives.

Place one piece of halibut in center of each foil square. Sprinkle with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 TBSP. wine, 1 tsp. butter and 2 thyme sprigs. Fold edges of foil to make a tight package.

Place packages on a large rimmed baking sheet; roast 10 minutes. Slit open with a knife and gently open.

Recipe adapted from Epicurious