Halibut in Foil with White Beans and Olives
Servings
2Serving size
4 ounces fish with white beans and veggiesThis recipe can easily be multiplied. Reheat gently (but not in the foil). Can be assembled up to 24 hours in advance and kept in the refrigerator until time to cook.
Ingredients
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 8 ounces Fresh halibut (2 4-ounce filets) |
| 1/2 large Yellow bell peppers (julienned) |
| 4 large Green olives (black olives, sliced into strips) |
| 2 Tbsp., drained Capers |
| 2 Tbsp. Olive oil |
| 4 Tbsp White wine |
| 1 medium Green onions (thinly sliced crosswise) |
| 1/8 tsp. Salt |
| 1 tsp. Fresh thyme |
Instructions
Fold two pieces of aluminum foil so that they are almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the foil is opened it is in the shape of a heart.
Place half of the beans on top of one side of the heart shape for each of the pieces of foil.
Top each with the halibut filets.
Add half of the yellow pepper strips, olives, capers, olive oil, white wine, green onion, salt, pepper and thyme.
Close the foil by rolling the edge inward, starting at the point of the heart and working around to the base of the heart.
The foil pouch with the fish inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven and cook for 15 minutes.
Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open.
There will be some hot steam that escapes when the foil is cut (be careful!).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is so simple. Cut some foil, preheat the oven, toss in the beans, fish, veggies, spices, oil and a bit of wine and you’re good to go. You can prep these in advance and keep them in the fridge. Pop them in the oven and 20 minutes later you have a great dinner.