SUPER EASY OVEN ROASTED HALIBUT with POTATOES, ZUCCHINI and KALAMATA OLIVES

This is a delicious quick one pan meal.  I serve this family style and everyone digs in.  It is perfect for a weeknight dinner.

INGREDIENTS:

2 pounds of wild Alaskan Halibut  (will serve 6 to 8 people or leftovers)
3 cups diced potatoes
2 cups diced onions ( 2 medium size cooking onions)
2 cups diced zucchini
2 tablespoons of tomato paste
3 minced garlic cloves
2 bay leaves
3 tablespoons extra virgin olive oil and extra to drizzle on the fish
2 tablespoons butter
10 Kalamata olives
1/4 cup of a light crisp tasting white wine (such as a Pinot Grigio)
salt
white pepper or freshly ground black pepper
hot pepper to taste  (optional)


METHOD:

Preheat oven to 400 degrees Fahrenheit.

In a large oven proof pan heat up 2 tablespoons of extra virgin olive oil and butter.  Saute potatoes and onions  (salt to taste at this point) until potatoes are soft.  This will take about 10 to 14 minutes. 









Add in zucchini and saute for 2 minutes. Add in tomato paste, garlic, pepper, bay leaves and Kalamata olives.  De glaze pan with 1/4 cup of white wine.  

Place fish on top of the bed of sauteed vegetables. Drizzle extra virgin olive oil over fish and salt and pepper to taste.  

Pan goes in oven until fish is cooked to your liking.  It doesn't take very long, approximately 25 minutes, depending on the thickness of the fish.  Take out of oven, cover loosely with foil and let sit for 5 minutes before serving.

I like to serve this family style in the middle of the table.  But be very careful the pan is extra hot.

TIPS:

1. You can substitute any other white fish in this dish.