Baked Halibut Over Mushroom Couscous with Olive Tapenade

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Serves 2

Ingredients:

2 halibut fillets (6 oz each)
1 cup couscous
1 cup chicken or vegetable broth
1 cup mushrooms, chopped
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup prepared olive tapenade
Salt and pepper to taste
Lemon wedges and parsley for serving

Optional sides from the Deli Case:

Marinated Cherry Tomato Salad

Instructions:

  1. Preheat oven to 400°F.
  2. Season halibut with olive oil, salt, and pepper. Place on a lined baking sheet and bake for 10 to 12 minutes until just opaque and flaky.
  3. In a pan, heat olive oil over medium heat. Sauté mushrooms until tender, then add garlic and cook for 1 minute.
  4. Bring broth to a boil, stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
  5. Fold mushrooms into the couscous and season to taste.
  6. Plate couscous, top with baked halibut, and finish with a spoonful of olive tapenade.
  7. Garnish with parsley and serve with lemon wedges. Add cherry tomato salad on the side if desired.

Enjoy!