Ingredients
- 4 halibut fillets
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp oregano
- Salt & black pepper to taste
- 1/2 cup diced tomatoes
- 1/4 cup Kalamata olives, chopped
- 1/4 cup feta cheese, crumbled
- 2 tbsp red onion, diced
- 1 tbsp fresh parsley, chopped
Instructions
Method: Indirect roasting
- Set the EGG for indirect cooking at 375°F/191°C.
- Rub halibut with olive oil, lemon zest, lemon juice, oregano, salt, and pepper.
- Roast for 12-15 minutes or until fish flakes easily.
- Mix tomatoes, olives, feta, onion, and parsley for the relish.
- Top halibut with Greek relish and serve.
