🌎 The World Cookbook

1 1/3 lbs ripe plum tomatoes
2 cloves garlic, peeled and smashed
1/3 cup white wine
1-2 Tbsp tomato paste (the kind in the tube is handy)
salt and pepper to taste
1 1/2 lb Norwegian or Pacific halibut fillet
2 bell peppers, seeded and sliced (I used 1/2 of 4 different color peppers)
handful of olives (Castelvetrano)
2 Tbsp capers, drained
1 tsp fennel seeds
1 Meyer lemon, cut in wedges
1 Tbsp butter
Garnish:
handful fresh chopped parsley
very thinly sliced red onion slivers
olive oil

Preheat oven to 350F. Rinse and chop the tomatoes into large chunks. Put them into a food processor with the garlic, and pulse/process them until pureed, but they don't have to be super smooth, some texture is good. Put the tomatoes in a skillet and bring up to a boil. Turn down the heat to medium and add the wine and paste. Let it cook for about 15 minutes at a gentle bubble, so it can thicken. Taste and season well with salt and pepper. Pour the sauce into the bottom of your baking pan. Top with the fish. Add the sliced peppers, olives, capers, fennel seeds and lemon wedges around the fish and nestle everything into the sauce. Dot the fish with butter and loosely cover with foil. Bake for 40 minutes, removing the foil half way through. Finish the dish under the broiler for some last minute color. Top the fish with the parsley and onions, drizzle with good olive oil, shower with fresh cracked black pepper and serve.