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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
A healthy, gourmet-style halibut dish that’s easy enough to make for dinner. The fish is steamed in simple parchment paper packets, topped with sautéed garlic, tomatoes, olives, and white wine.
4 (6-ounce) halibut fillets, 1- to 1- and- 1/4-inches thick
1 tablespoon plus 4 teaspoons Gefen Olive Oil, divided
2 garlic cloves, sliced
1/8 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1 cup grape tomatoes, halved
10 large pitted Tuscanini Kalamata Olives, quartered
salt
pepper
4 tablespoons Baron Herzog Chenin Blanc or other dry white wine
ground sumac for sprinkling (optional)
Preheat oven to 450 degrees Fahrenheit. Prepare four (15-inch square) pieces of Gefen Parchment Paper.
Place one fish fillet in the center of each piece of parchment.
In a small skillet, warm one tablespoon olive oil over medium heat. Add garlic, pepper flakes, oregano, and thyme, and sauté until garlic turns golden, about one minute. Remove skillet from heat and stir in tomatoes and olives.
Sprinkle fish liberally with salt and pepper. Divide tomato mixture among fish. Top each fillet with one tablespoon wine, one teaspoon olive oil and an optional sprinkle of sumac.
Bring two sides of paper together and fold over twice. Tuck sides underneath the fish to seal completely. Roast for 15 minutes.
Place each packet on a plate, slit packets open with a knife, and serve immediately. Serve lemon wedges on the side for a bright splash of flavor.
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