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Baked Halibut with California Black Olives and Lemon


  • 1 bunch parsley, chopped
  • 3 cups quartered cherry tomatoes
  • 1 large Walla Walla onion, or other sweet onion, chopped
  • 1 1/2 pounds halibut, cut into 1-inch chunks
  • 1/2 cups lemon olive oil*
  • 1/4 cup honey
  • 6 garlic cloves, grated
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon cinnamon
  • 2 teaspoons grated fresh ginger
  • 1 1/2 cups California Black Ripe Olives
  • 1  lemon, sliced
  • salt and pepper to taste

Temperature: 350 ° F


  1. Preheat oven to 350F. Add in chopped parsley in a Baking Dish. Top with tomatoes and onions. Place fish on top. In a small bowl, combine olive oil, honey, garlic, paprika, cinnamon and ginger. 

  2. Mix well and pour over fish. Add olives, lemon slices, salt and pepper to taste. Cover and cook in preheated oven for 40 minutes. Increase the heat to 400 F and bake for another 10-15 minutes.

*Substitute extra virgin olive oil if necessary

Product Used:
Emile Henry Flame Oval Stewpot

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