Roasted Halibut

Makes 5 Servings

Cooking + Prep Time:  55 minutes

Ingredients:

• 1 & 1/3 pounds of plum tomatoes, ripe
• 2 cloves of peeled, smashed garlic
• 1/3 cup of wine, white
• 1 to 2 tbsp. of tomato paste
• Salt, kosher, as desired
• Pepper, ground, as desired
• 1 & 1/2 lbs. of halibut fillet
• 2 seeded, sliced bell peppers
• 1 handful olives
• 2 tbsp. of drained capers
• 1 tsp. of fennel seeds
• 1 wedge-cut lemon
• 1 tbsp. of butter, unsalted

For garnishing: olive oil, 1 handful chopped parsley & thinly sliced slivers of red onions

Instructions:

1. Preheat the oven to 350 degrees F.

2. Rinse, then chop tomatoes in large chunks. Place in food processor. Add garlic. Process till pureed, allowing for some texture (not ultra-smooth).

3. Put tomatoes in skillet. Bring to boil. Turn heat down to med. Add tomato paste and wine. Cook for 13-15 minutes or so at gentle bubble, allowing it to thicken. Season as desired.

4. Pour sauce in bottom of baking pan. Top with fish. Add peppers, capers, olives, lemon wedges and fennel seeds around fish. Nestle all into sauce.

5. Dot fish using butter. Cover loosely with aluminum foil. Bake for 35-40 minutes. Remove foil after 20 minutes. Finish dish under broiler to add color.

6. Top fish with onions and parsley. Use oil to drizzle and sprinkle with pepper. Serve.