Ingredients
- 1 lb Halibut, patted dry
- 1 can Cento Cannellini Beans (19 oz)
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), drained and chopped
- 1 jar Cento Nonpareil Capers (3 fl oz), drained
- 1 jar Cento Roasted Peppers (12 oz), drained
- 1 Small Onion, thinly sliced
- 1 tsp Bellino Minced Garlic
- 2 tsp Cento Imported Extra Virgin Olive Oil
- 1 Lemon, sliced
- 1 tsp Cento Oregano
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat your oven to 375°F. In a large baking dish, add olive oil, onions and minced garlic. In a mixing bowl combine beans, roasted red peppers and capers. Layer into the baking dish. Gently place fish in the center of then baking dish. Season with salt, pepper and oregano. Evenly place lemon slices across fish and bean mixture. Cover and bake, 20-30 minutes depending on the thickness of the fish (internal temperature 145°F). Remove from foil and broil for an addition 2 minutes to lightly brown the top. Serves 4.
