The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

Serves 6.

INGREDIENTS

  • 1/2cup chopped drained roasted red peppers from jar
  • 1/3cup chopped pitted kalamata olives or other brine-cured black olives
  • 1/3cup chopped pitted brine-cured green olives
  • 2tablespoons fresh lemon juice
  • 2tablespoons minced fresh parsley
  • 1 1/2teaspoons minced garlic
  • 8tablespoons extra-virgin olive oil 66-ounce halibut or sea bass fillets (each about 3/4 inch thick)1/4cup dry white wine

    DIRECTIONS

    Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)


    Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.


    Transfer fish to plates. Spoon chopped olive salad over fish and serve.