Olive Oil Poached Halibut

• 4 fish fillets, halibut or 4 sea bass, about 1 pound
• 2 cups olive oil
• 3 sprigs thyme
• 1 garlic clove, halved
• 1 cup sliced sun-dried tomato
• 1 teaspoon salt
• fresh ground pepper
• 12 slices of grill eggplants
• 12 cup sliced kalamata olive (to garnish)

1. Place fish in a Dutch oven in a single layer; pour oil over fish just to cover.
2. Add thyme, garlic and sun dried tomatoes.
3. Heat over medium heat to a low simmer, about 160 degrees on an instant-read thermometer.
4. Reduce heat to low.
5. Gently poach fish until just cooked through, about 12-20 minutes.
6. Remove with slotted spatula to a platter.
7. Season with 1/2 teaspoon of the salt and pepper to taste.
8. To serve, Place fish on top of grilled eggplant slices and garnish with sun dried tomatoes and sliced kalamata olives!

fish, olive oil, thyme, garlic, tomato, salt, fresh ground pepper, grill eggplants, olive

Taken from www.food.com/recipe/olive-oil-poached-halibut-355148 (may not work)