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Halibut with Tomatoes and Black Olives

2 lb Halibut; boned and skinned
1/4 c Olive oil
2 Ripe tomatoes
8 Black (to 10) olives-preferably Italian;
Greek; or Provental for flavor
1 tb Chopped fresh oregano or 2 teaspoons dried oregano
1/2 c White wine
Sea salt
Fresh ground black pepper


Preheat oven to 375 F. Arrange fish in a baking dish and pour oil over fish. Slice tomatoes into dish around fish; sprinkle olives and oregano over fish and tomatoes. Place dish in preheated oven and bake 7-8 minutes.

Pour wine into dish; with a tablespoon, baste fish with pan juices and wine. Season to taste. Bake 5-6 minutes; baste again and test fish with a fork (fish will flake when done).


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