Mediterranean Halibut With Artichoke Hearts, Olives And Baby Tomatoes

This Pan-Roasted Halibut Recipe makes for the PERFECT elegant dinner-at-home! ALSO: Sliced Potatoes and Roasted Brussel Sprouts Side Dishes. The Artichoke Hearts, Olives and Baby Tomatoes really make this Mediterranean Halibut super special.

0:00 Sliced Potatoes
1:18 Roasted Brussel Sprouts
2:23 Halibut
5:29 Plating

Ingredients:

Sliced Potatoes
4 Potatoes- Sliced
1/2 Large Onion- Sliced
1 Teaspoon Salt
1/2 Teaspoon Rosemary
1/2 Teaspoon Paprika
!/2 Teaspoon Garlic
1/4 Teaspoon Black Pepper
1 Tablespoon Olive Oil

Brussel Sprouts
3 Pounds Brussel Sprouts- Trimmed
1 Teaspoon Salt
1 Teaspoon Granulated Garlic
1/2 Teaspoon Paprika
1/2 Teaspoon Oregano, dried
1/2 Teaspoon Basil, dried
Olive Oil as needed

Halibut-
1-14 Ounce can Artichoke Hearts
20 Cherry Multi colored Tomatoes- Cut in Half
1/2 Cup Kalamata Olives- Cut in half
3- 6Ounce Portions of Halibut
2 1/2 lemons-Juiced
1/2 Cup White Wine ( Chenin Blanc)
Salt and Black Pepper to Taste

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