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Categories:Viewed: 37 - Published at: 9 years ago
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
Method
- Combine first 6 ingredients and 6 tablespoons oil in bowl.
- Season with salt and pepper.
- (Can be made 1 day ahead.
- Cover; chill.)
- Preheat oven to 375F.
- 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.
- Transfer fish to plates.
- Spoon chopped olive salad over fish and serve.
