For the Fish
1 4 lb. halibut filet
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350ºF oven for 20-25 minutes or until internal temperature reaches 135ºF.
For the Tomatoes
6 tablespoons extra virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces Kalamata olives, halved
3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.