Halibut with Tomato, Capers and Olives

1 4-pound halibut fillet
1 T extra-virgin olive oil
Salt and pepper, to taste

Fish
Coat halibut fillet with olive oil and season with salt and pepper. Roast in a 350 F oven fro 20-25 minutes or until internal temperature reaches 135 F.

6 T extra-virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces kalamata olives, halved
3 T basil leaf, chopped
3 T T capers, rinsed
3/4 tsp red pepper flakes

Tomatoes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes, stirring frequently. Spoon sauce over fish and garnish with basil.

From Napa Valley Holiday.