With two active little boys its sometimes 3 o’clock in the afternoon before I really start thinking about what I’m going to cook my family for dinner. I really wish I would plan ahead more often but I have learned to enjoy the challenge that comes from whipping something up on a whim. I think the only thing that saves me is that I keep a lot of fresh ingredients on hand in addition to a full pantry. Maybe I do this to myself on purpose to see what kind of amazing meal I can pull off in minutes. Sometimes it works and sometimes…well…it doesn’t. Lucky for all of us this particular night was a huge success! If you enjoy fish and the flavors of the Mediterranean this is a must try dish.
Mediterranean Halibut with Olives and Artichoke Hearts
¼ Cup Pine nuts (toasted)
4 Fillets of Halibut (or other firm white fish such as Snapper, Cod, Sea Bass, or Tilapia)
Sea Salt and Freshly Ground Pepper
3 Tbsp Grass Fed Butter or Ghee
¼ cup white wine (lemon juice can be used as a substitute for the wine if desired)
1 Clove Garlic (Crushed)
5 Tbsp Fresh basil Leaves (shredded or chiffonade)
½ cup Kalmata Olives (pitted)
1 cup frozen artichoke hearts
Preheat Oven to 350 degrees
- Toast pine nuts in pan on stove top until lightly browned and set aside
- Season fish with salt and pepper. Place in a baking dish in a single layer.
- In a small saucepan melt butter with crushed garlic over medium heat. When butter is melted take off heat and add the white wine. Pour over fish fillets.
- Top fish with half of the basil.
- Distribute olives and artichoke hearts around fillets.
- Cover with aluminum foil and bake until fish is opaque throughout. Approximately 10-15 minutes depending on thickness of fillet
- Take fish out of the oven, remove foil and top with pine nuts and the remaining fresh basil.
- Serve immediately!