InstructionsThis dish should be prepared in an oven safe 9-inch skillet with high sides.
To begin, coat the bottom of your skillet with olive oil.
Heat the olive oil over a medium high heat.
Dip the halibut fillets in flour, coating each side. Shake any excess flour and place the fillets in the hot olive oil.
Brown the fillets on each side, seasoning with salt and pepper.
Add the red onions, Kalamata olives, and artichoke hearts.
Squeeze the lemon slices over fish and add to the skillet.
Sauté all of this for about 1 minute.
Now, add 1/2 cup of tomato sauce and 1/2 cup of fish stock to the skillet. If you don't have fish stock, you can use vegetable stock instead. Bring the liquid to a boil.
After the liquid reaches a boil, place the skillet in a preheated 350 degree F oven for 5 minutes.
Remove the halibut from the oven, place each fillet on a plate and cover with sauce. Garnish with fresh, chopped parsley and serve hot.
Time to prepare: 25 minutes.