Ingredients
12
oz fresh halibut fillets, cut into 2 pieces
1/4
teaspoon ground cinnamon
Salt and freshly ground pepper to taste
1
cup coarsely chopped zucchini or yellow summer squash
1/4
cup pitted kalamata olives, halved
1/4
cup drained Muir Glen™ organic no-salt-added diced tomatoes (from 14.5-oz can)
2
tablespoons chicken stock
4
orange slices
2
to 4 sprigs fresh thyme leaves
Preparation
Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.
