Baked Halibut With Hot Tomato Vinaigrette

Hot Tomato Vinaigrette (see related recipe)
Butter, for preparing baking dish
3 (10- to 12-ounce) pieces of halibut fillet, halved crosswise
4 Kalamata or other brine-cured, large, black olives, pitted and finely chopped
2 tablespoons finely chopped shallot
2 tablespoons minced, fresh parsley leaves
2 teaspoons minced, fresh thyme leaves
Salt and pepper, to taste
1/4 cup stock (either fish, vegetable or chicken)
2 tablespoons dry white wine
Fresh thyme leaves, for garnish

Prepare the Hot Tomato Vinaigrette and set aside in a small pot. You will reheat it right before serving.

Preheat oven to 425 F and butter a baking dish just large enough to hold the fish fillets in a single layer. Sprinkle the olives, shallots, parsley and thyme evenly over bottom of dish and arrange fillets on top, seasoning them with the salt and pepper. Add the stock and white wine to dish, then cover fillets with a buttered piece of waxed or parchment paper.

Bake fish on middle rack of preheated oven for 10 to 15 minutes (depending on thickness of fillets; figure on about 10 minutes per inch of thickness), or just until cooked through.

Transfer fish to a large, warm platter and keep warm. Pour cooking liquid (with all its goodies) into pot with Hot Tomato Vinaigrette, whisk and heat to desired temperature. Serve fish garnished with additional thyme leaves and Hot Tomato Vinaigrette.

Makes 6 servings.


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