Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, chopped
- 4 cloves Garlic, minced
- 1 cup Cento Imported Greek Seasoned Pitted Olives, roughly chopped
- 1 can Cento All Purpose Crushed Tomatoes (14.5 oz)
- 1 tbsp Cento Anchovy Paste in a Tube
- 2 tbsp Fresh Basil Leaves, chopped
- 2 tbsp Cento Capote Capers
- 4 fillets Halibut
- Fresh Oregano
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- 1 Lemon, sliced
Directions
Preheat your oven to 375°F. In a large oven-safe skillet, heat olive oil over medium heat. Sauté shallots and garlic until softened and fragrant. Stir in Greek olives, crushed tomatoes, and anchovy paste. Simmer for about 5 minutes then add in basil and capers. Add water as needed for a thinner sauce. Pat halibut fillets dry, season with salt and pepper, then nestle each fillet into the sauce in the skillet. Arrange lemon slices and oregano on top of each fillet. Transfer the covered skillet to the oven and bake for 12-15 minutes until the fish is cooked through and flakes easily. Serves 4.
