Ingredients
1
1/2 cups coarsely chopped redbell pepper
1/2
cup chopped red onion
3
large garlic cloves, chopped
1
tbsp chopped fresh thyme
1/2
cup coarsely chopped pimiento-stuffed green olives
4
8- to 10-ounce halibut fillets
Directions
1.
Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper.
2.
Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.
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