Halibut With Tomato, Capers and Olives

From Bon Appetit, November 2007

• Ready In: 45 mins
• Serves: 12

Ingredients

• 4  lbs halibut fillets
• 1  tablespoon olive oil
•  salt, to taste
•  pepper, to taste
• 6  tablespoons olive oil
• 6  medium garlic cloves, minced
• 2 (28 ounce) cans tomatoes, premium
• 8  ounces kalamata olives, halved
• 3  tablespoons dried leaf basil, chopped
• 3  tablespoons capers, rinsed
• 3⁄4 teaspoon red pepper flakes

Directions

1. Coat halibut fillet with olive oil and season with salt and pepper.
2. Roast in a 350 F oven for 20-25 minutes or until internal temperature reaches 135°F.
3. In a 12 inch skillet over medium-low flame, heat the olive oil and add garlic.
4. Cook for 1 minute; do not let the garlic brown.
5. Add tomatoes with any remaining puree, olives, capers and red pepper.
6. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently.
7. Spoon sauce over fish and garnish with basil.