Olive and Sun-Dried Tomato Halibut

• Olive oil spray
• 1/2 cup couscous
• 1/2 cup plus 1 tablespoon broth (chicken or vegetable)
• Two 4-to 6-ounce halibut steaks
• 1/3 cup oil-packed sun-dried tomatoes, thinly sliced
• 2 tablespoons oil from sun-dried tomatoes or olive oil
• 1/3 cup pitted kalamata olives, halved
• 2 tablespoons drained capers
• 1 teaspoon dried thyme
• 1 tablespoon balsamic vinegar
• 3 garlic cloves, chopped
• 1/2 head broccoli, cut into florets (about 2 cups)
• 1/2 red bell pepper, cored, seeded, and sliced
• Two 3-inch fresh rosemary sprigs

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the couscous into the pot.
4. Add the broth and stir to coat the grains and spread them evenly in the pot.
5. Arrange the halibut on top of the couscous.
6. In a small bowl, mix the tomatoes, the sun-dried tomato oil, olives, capers, thyme, balsamic vinegar, and garlic.
7. Spoon half of the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesnt dry out.
8. Add the broccoli, then the bell pepper.
9. Spoon the rest of the tomato mixture over all.
10. Tuck the sprigs of rosemary among the vegetables.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 490
14. Protein: 19g
15. Carbohydrates: 32g
16. Fat: 31g
17. Cholesterol: 21mg
18. Sodium: 121mg
19. Fiber: 5g

olive oil spray, couscous, broth, tomatoes, oil from, olives, capers, thyme, balsamic vinegar, garlic, broccoli, red bell pepper, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/olive-and-sun-dried-tomato-halibut-378778 (may not work)