Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano

  • 4 halibut or sea bass fillets (about 150g each)
  • Salt and freshly ground black pepper
  • 15 ml olive oil
  • 100g diced roasted red peppers
  • 50g anchovy or jalapeno stuffed olives, halved crosswise
  • 60 ml vermouth or dry white wine
  • 5g garlic, minced
  • 1 tsp. dried oregano
  • 20g freshly chopped basil leaves
1) Season both sides of fish fillets with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.

2) In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a serving platter and top with basil.

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