Quick halibut Provencal

Time 15 minutes
Yields Serves 2 to 4
Quick halibut Provencal
(Los Angeles Times)

Heat the oil in a large nonstick saute pan over medium-high heat. Lightly season the fish with salt. Add the fillets to the pan and sear until they have good color, about 4 minutes.


Turn over the fillets, reduce the heat to low and cook 1 minute. Remove the fish to a plate and keep warm.


Add the garlic and shallots to the pan and cook, stirring, for 1 minute. Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt. Saute 1 minute. Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.


Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil. Serve immediately.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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