Halibut With Tomato, Capers and Olives

• 4 lbs halibut fillets
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 6 tablespoons olive oil
• 6 medium garlic cloves, minced
• 2 (28 ounce) cans tomatoes, premium
• 8 ounces kalamata olives, halved
• 3 tablespoons dried leaf basil, chopped
• 3 tablespoons capers, rinsed
• 34 teaspoon red pepper flakes

1. Coat halibut fillet with olive oil and season with salt and pepper.
2. Roast in a 350 F oven for 20-25 minutes or until internal temperature reaches 135F.
3. In a 12 inch skillet over medium-low flame, heat the olive oil and add garlic.
4. Cook for 1 minute; do not let the garlic brown.
5. Add tomatoes with any remaining puree, olives, capers and red pepper.
6. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently.
7. Spoon sauce over fish and garnish with basil.

olive oil, salt, pepper, olive oil, garlic, tomatoes, kalamata olives, dried leaf basil, capers, red pepper

Taken from www.food.com/recipe/halibut-with-tomato-capers-and-olives-313018 (may not work)