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1
Heat the olive oil in a large, heavy skillet over medium heat, and add the onion.
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2
Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers.
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3
Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant.
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4
Add the tomatoes, salt, pepper and a pinch of sugar.
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5
Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant.
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6
Taste and adjust seasonings.
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7
Serve hot or cold.
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8
Make the sauce as directed and keep warm.
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9
Preheat the oven to 450 degrees.
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10
Oil a baking dish large enough for the fish to lie flat.
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11
Season the fish with salt and pepper, and arrange in the baking dish.
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12
Drizzle the olive oil over the fillets, and place a round of lemon on each one.
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13
Cover the dish tightly with foil, and place in the oven.
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14
Bake 15 minutes.
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15
Check the fish; if you can cut into it with a fork, it is done.
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16
If it doesnt yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes.
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17
Remove from the oven, and check again.
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18
Remove the lemon slices from the fish.
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19
Place a spoonful of sauce on each plate, and place a piece of fish partially on top.
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20
Spoon some of the liquid from the baking dish over the fish.
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21
If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
