Greek Style Baked Halibut with Tomato, Capers, and Olive Vinaigrette

Greek Style Baked Halibut with Tomato, Capers, and Olive Vinaigrette

1/2 cup lemon juice

2 teaspoons Dijon mustard

3/4 cup extra virgin olive oil
1/2 teaspoon dried oregano
1 1/2 cups cherry tomatoes, quartered
1 cup kalamata olives, pitted and halved
2 tablespoons capers, rinsed and drained
4 6-ounce halibut fillets
1/2 cup crumbled feta cheese
salt and pepper

Preheat oven to 425 degrees. Whisk together lemon juice and mustard. Add oil in a slow steam, whisking until emulsified. Add the oregano and season with salt and pepper.
Arrange fish pieces in a ceramic or glass baking dish just large enough to hold them in one layer. Season with salt and pepper; top with the tomatoes, olives and capers. Pour the vinaigrette over fish. Bake in middle of oven until just cooked through and no longer translucent, 15 to 20 minutes, depending on how thick the fish is. Put the crumbled feta over the top of the fish and serve with the vinaigrette from the baking dish.

Serves 4