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Roasted Halibut With Tomatoes And Olives
1/4 cup extra-virgin olive oil -- plus 2 tablespoons extra-virgin olive oil -- divided
1 shallot -- minced
1 garlic clove -- minced
1 1/2 pounds tomatoes -- peeled, seeded, and diced
1 1/2 cups pitted green and black olives
2 teaspoons chopped fresh thyme
Sea salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon lemon juice
8 pieces halibut filets without skin - (6 oz ea)
2 tablespoons chopped Italian parsley -- for garnish
Heat a large skillet over medium heat. Add one-fourth cup olive oil and heat. Add the shallot and garlic and cook until they sizzle and are tender, about 4 minutes. Add the tomatoes, olives and thyme, and season with salt and pepper to taste. Cook until the tomatoes are warmed through, 10 to 15 minutes. Add the lemon juice and adjust the seasoning to taste. Turn off the heat and reserve in the pan.
Heat the oven to 400 degrees.
Season both sides of the halibut well with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof, nonstick skillet over medium-high heat. Add the fish and cook until golden, about 5 minutes.
Turn and place the pan in the oven for 7 to 10 minutes, depending on the thickness of the fish. The fish will flake when gently pressed in the center. Remove the pan from the oven and top the fish immediately with the reserved tomatoes and olives.
Place the halibut on a large platter to serve with the tomatoes and olives spooned over and around. Sprinkle with the chopped parsley.