Halibut in Tomato and Herb Sauce

Lazy Italian

4   Halibut Steaks
2 tbsp 30 ml   Olive Oil
2 tbsp 30 ml   Lemon Juice
0.5 tsp 2 ml   each, Salt and Pepper
4   Bay Leaves
0.5 cup 125 ml   Diced Tomatoes
1 tbsp 15 ml   Olive Oil
1 tbsp 15 ml   Red Wine Vinegar
1 tbsp 15 ml   Rosemary
0.5 cup 125 ml   Shallots, diced
0.25 cup 60 ml   Basil
1. Whisk together lemon juice, two tablespoons of olive oil, salt and pepper in a shallow baking dish. Refridgerate the halibut steaks in the marinade for at least an hour. Preheat the oven to 350 degrees, dot each fish steak with a bay leaf and transfer the halibut in the marinade dish to the oven, and bake for 20 minutes or until the steaks are white and firm when proded.

2. Meanwhile, in a small sauce pan heat the remaining olive oil over medium heat. Add the diced shallots and stir until browning. Stir in the diced tomatoes, red wine vinegar and rosemary, and bring to a gentle boil.

3. Once the fish is cooked, remove the bay leaf and transfer steaks onto plates. Spoon the tomato sauce onto each halibut steak. Roughly tear the basil, and sprinkle it ontop of the tomato sauce.