Baked Feta and Halibut Pasta
This is my take on the viral baked feta pasta! The texture of halibut cheeks works really well here, and the Greek marinated olives bring big flavor. This was so simple to make, and an instant hit with the whole family!
Ingredients:
- 1 lb Halibut cheeks
- 8 oz feta cheese (crumbles or block)
- 1 cup cherry tomatoes
- 1 cup Greek marinated olives (I used Dittmann's Greek olives and feta with sweet peppers and herbs)
- 4 Tbs olive oil
- 16 oz Penne pasta
- 1/4 cup parmesan cheese, grated
- salt/pepper to taste
Directions
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Defrost halibut cheeks by placing entire package in cold water for 30-45 minutes.
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Cut the defrosted halibut cheeks from the packaging and pat dry with a paper towel. Salt liberally and set aside.
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Place rack in the center of the oven and preheat to 350F.
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Coat the bottom of a glass baking dish with olive oil and place halibut cheeks on top in a single layer. Sprinkle liberally with feta cheese (or place a block of feta in the center of the pan). Add cherry tomatoes and greek olives with brine. Add more olive oil.
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Bake at 350 for 15 - 20 minutes, until halibut is cooked.
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Cook the penne pasta according to the package instructions.
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Remove the halibut dish from the oven and use a large fork to break up the halibut pieces, pop the tomatoes, and stir in the feta mixture until creamy.
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Add the noodles to the baking dish, stir to combine, and top with parmesan cheese.
