Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce

• 4 whole Fresh Alaskan Halibut Fillets, Skin Removed
• 1 dash Salt And Pepper
• 1 dash Garlic Powder
• 13 cups Butter
• 1/4 cups Olive Oil
• 1 can (4 Oz. Size) Artichoke Hearts, Drained And Quartered
• 1/4 cups White Wine
• 1 whole Lemon, Juiced
• 3/4 cups Chicken Broth
• 1 pint Cherry Tomatoes, Sliced In Half
• Angel Hair Pasta, For Serving

1. Salt and pepper the halibut steaks.
2. Sprinkle with garlic powder.
3. In a large skillet over medium heat, melt the butter.
4. Then add the olive oil and bring to medium heat.
5. Add the fish into the skillet and saute for about 3 minutes a side until just starting to caramelize.
6. Remove the fish from the skillet to a baking dish.
7. Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes.
8. Add the tomatoes and simmer until they pop, for 3 minutes more.
9. Preheat oven to 350 F. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through.
10. Serve fish and sauce over angel hair pasta.

salt, garlic, butter, olive oil, hearts, white wine, lemon, chicken broth, tomatoes, angel

Taken from tastykitchen.com/recipes/main-courses/baked-halibut-with-artichokes-tomatoes-in-a-white-wine-sauce/ (may not work)