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Halibut Poached in Olive Oil with Chunky Tapenade Print Email


2 1/3 to 1/2 pound skinless halibut fillets
1 cup olive oil
20 Picholine olives, halved
20 Niçoise olives, halved
2 teaspoons capers
5 quartered caper berries
5 quartered anchovies
Zest of 1/4 lemon
1/4 teaspoon herbes de Provence
6 leaves blue basil, quartered

Preheat the oven to 300 degrees F.

Place the halibut in a baking dish small enough so that when you pour the oil over the fish, it covers it.

Bake the fish for 45 to 50 minutes, or just until it flakes.

Meanwhile, combine all the other ingredients in a bowl. When the fish is ready, stir 1/4 cup of the cooking oil into the "tapenade." Spoon over the fish. -serves 2- Kerry Saretsky
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