Roasted Halibut with Olives, Capers, Tomato and Basil

1. 1

   Season the fish fillet with salt and pepper.

2. 2

   Heat the olive oil in a saute pan over medium-high heat.

3. 3

   Place the fish in the pan, gently pressing on the flesh.

4. 4

   Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done.

5. 5

   Remove from the heat to a serving plate and keep warm.

6. 6

   In a medium saute pan, heat the butter on medium heat.

7. 7

   When hot, add the olives, capers, tomato and garlic and cook until warm.

8. 8

   Add the dry white wine and fish stock or clam juice.

9. 9

   Cook another 2 minutes.

10. 10

    Place olive mixture on top of the fish and garnish with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.