Name: Roasted Halibut with Tomatoes, Peppers, and Olives
Prep time: 10 min
Cook time: 40 min
Yield: 5 servings
Ingredients: 1 1/3 lbs ripe plum tomatoes; 2 cloves garlic, peeled and smashed; 1/3 cup white wine; 1-2 Tbsp tomato paste (the kind in the tube is handy); salt and pepper to taste; 1 1/2 lb Norwegian or Pacific halibut fillet; 2 bell peppers, seeded and sliced (I used 1/2 of 4 different color peppers); handful of olives, I used Castelvetrano; 2 Tbsp capers, drained; 1 tsp fennel seeds; 1 Meyer lemon, cut in wedges; 1 Tbsp butter; handful fresh chopped parsley; very thinly sliced red onion slivers; olive oil