4 servings
Prep time: 15 minutes
Start to finish: 25minutes
1/4 cup chopped onion
1/4 cup fresh flat-leaf parsley
1 tablespoon fresh cilantro leaves
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped pitted green olives
2 teaspoons drained capers, rinsed
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound halibut fillet, cut into 4 portions

  1. Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a
    food processor; pulse several times to chop. Add oil and process, scraping down the sides several
    times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30
  2. Preheat oven to 450°F. Coat a 7-by-11-inch baking dish with cooking spray. Arrange the
    halibut in the dish and spoon any extra herb mixture on top. Bake, uncovered, until the fish is
    opaque in the center, 15 to 20 minutes. Serve immediately.
    Nutritional Information:
    199 calories
    10 total fat (1 g sat)
    36 mg cholesterol
    2 g carbohydrate
    24 g protein
    1 g fiber
    125 mg sodium