This super easy fish dish looks impressive, but really only takes about 20 minutes. Watch the fish though, you want it to be cooked through but not overcooked as overcooked halibut tastes a bit like a hockey puck….
2 pounds skinned, deboned halibut filets
6 oz red or yellow grape tomatoes – sliced in half
1 can diced tomatoes
5 oz capers – drained and rinsed
1 jar artichoke hearts in water – drained and chopped
1 medium red onion – sliced thinly
3 cloves garlic – sliced thin
1 cup good white wine
5 oz olives, de-pitted and chopped
½ medium fennel bulb – sliced thinly
2 tablespoons Italian parsley – chopped
2 tablespoons fennel frawns – chopped
2 tablespoons fresh basil – chopped
Salt and freshly ground pepper
Preheat oven to 375. In an oven safe skillet heat 1 ½ tablespoon olive oil over medium heat. Finely slice garlic, fennel and onion and add to skillet. Season with salt and pepper and cook until softened. Add artichoke hearts, fresh tomatoes, canned tomatoes, capers and olives with the white wine. Cook 5-7 minutes to let the flavors start to come together. Stir in the herbs. Season fish with salt and pepper and nestle in the sauce in the skillet. Transfer pan to oven and cook for about 10-12 minutes until fish is cooked throughout. Finish with a squeeze of fresh lemon juice and serve on a bed of herbed orzo.