To pit an olive quickly, use the side of a large knife to crush the fruit, then pop out the pit. Serve with: Linguine tossed with olive oil and parsley and twirled into nests, roasted artichokes, and a crusty baguette.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Sprinkle fish with salt and pepper. Set aside. Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
Step 2
Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.
