Halibut Provencal with Tomatoes and Zucchini

• 3 tablespoons olive oil, plus more for the pan
• 1 onion, preferably Vidalia, chopped
• 3 large cloves garlic, finely chopped
• 1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
• 2 small zucchini, chopped
• 2 tomatoes, cored, seeded, and chopped
• 20 kalamata or other brine-cured black olives, pitted and halved
• 1 tablespoon red wine vinegar
• Coarse salt and freshly ground black pepper
• 4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

1. Preheat the oven to 375F.
2. Brush a shallow, ovenproof casserole with olive oil.
3. To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat.
4. Add the onion and cook until soft and translucent, 2 to 3 minutes.
5. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds.
6. Add the zucchini and tomatoes and saute until soft, 5 to 7 minutes.
7. Remove from the heat.
8. Add the olives and vinegar.
9. Taste and adjust for seasoning with salt and pepper.
10. To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper.
11. Spoon the vegetable mixture over the fillets.
12. Bake until just opaque in the center, about 10 minutes.
13. Garnish with additional sprigs of thyme.

olive oil, onion, garlic, fresh thyme, zucchini, tomatoes, black olives, red wine vinegar, salt, fillet

Taken from www.epicurious.com/recipes/food/views/halibut-provencal-with-tomatoes-and-zucchini-380369 (may not work)