Sweet tangerines balance the briny olive tapenade in this quick and healthy fish recipe, making a flavor-packed topping for halibut. Try the tapenade on chicken or lamb too. Source: EatingWell Magazine, March/April 2016

Laraine Perri


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

  • Grate 1/2 teaspoon zest from 1 tangerine (or clementine) and squeeze 1 tablespoon juice. Coarsely chop olives, capers, garlic, thyme and the zest together on a cutting board (or process in a mini food processor until coarsely chopped). Transfer to a small bowl; stir in oil and the juice.

  • Peel the remaining fruit and cut into 1/4-inch slices. Arrange 4 "beds" of slices on the prepared pan, making them about the size of each portion of fish. Place a piece of fish, skinned-side down, on each bed. Sprinkle the fish with salt and pepper, then spread about 1 tablespoon of the tapenade on each portion.

  • Bake the fish until the thickest part flakes with a fork, 8 to 10 minutes per inch of thickness.


Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Nutrition Facts

211 calories; 7.4 g total fat; 1.1 g saturated fat; 69 mg cholesterol; 360 mg sodium. 731 mg potassium; 8.3 g carbohydrates; 1.2 g fiber; 5 g sugar; 27 g protein; 122 IU vitamin a iu; 29 mg vitamin c; 31 mcg folate; 34 mg calcium; 40 mg magnesium;

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I use this recipe for walleye also. Read More