The Secret Ingredient (Anchovy): Halibut Poached In Olive Oil With Chunky Tapenade Recipe

• 2 1/3 to 1/2 pound skinless halibut fillets
• 1 cup olive oil
• 20 Picholine olives, halved
• 20 Nicoise olives, halved
• 2 teaspoons capers
• 5 quartered caper berries
• 5 quartered anchovies
• Zest of 1/4 lemon
• 1/4 teaspoon herbes de Provence
• 6 leaves blue basil, quartered

1. Preheat the oven to 300 degrees F.
2. Place the halibut in a baking dish small enough so that when you pour the oil over the fish, it covers it.
3. Bake the fish for 45 to 50 minutes, or just until it flakes.
4. Meanwhile, combine all the other ingredients in a bowl. When the fish is ready, stir 1/4 cup of the cooking oil into the "tapenade." Spoon over the fish.

olive oil, picholine, niueoise, capers, caper, anchovies, lemon, herbes, basil

Taken from www.seriouseats.com/recipes/2009/11/the-secret-ingredient-anchovy-halibut-poached-olive-oil-recipe.html (may not work)