The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.
Recipe information
Yield
Serves 6
Ingredients
1/2 cup chopped drained roasted red peppers from jar
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/3 cup chopped pitted brine-cured green olives
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced garlic
8 tablespoons extra-virgin olive oil
6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick)
1/4 cup dry white wine
Preparation
Step 1
Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Step 2
Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
Step 3
Transfer fish to plates. Spoon chopped olive salad over fish and serve.
