Halibut with Grape Tomatoes and Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 5-oz. piece skinless, boneless halibut1/8 tsp. sea salt1/8 tsp. black pepper1.5 tsp. virgin olive oil3 lemon slices6 grape or cherry tomatoes, halved lengthwise3 canned artichoke hearts in water, drained & quartered1 TBS. chopped fresh basil or parsley
Preheat oven to 350°F. Arrange halibut in the middle of a 12-inch x 12-inch piece of parchment paper or foil. Season with salt and pepper, and drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season vegetables with salt and pepper.
Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.
Serving Size: Makes 1 5-oz. serving
Number of Servings: 1
Recipe submitted by SparkPeople user SGREEN52.
Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.
Serving Size: Makes 1 5-oz. serving
Number of Servings: 1
Recipe submitted by SparkPeople user SGREEN52.
Nutritional Info Amount Per Serving
- Calories: 331.5
- Total Fat: 11.2 g
- Cholesterol: 58.1 mg
- Sodium: 427.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.5 g
- Protein: 40.3 g
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