Baked Halibut with Tomato Caper Sauce | La Cucina Grandinetti

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, finely chopped
• 2 plump garlic cloves, minced or mashed in a mortar and pestle
• 1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
• 2 pounds tomatoes, peeled, seeded and finely chopped, or 1 (28-ounce) can diced tomatoes with juice
• Salt, preferably kosher salt, and freshly ground pepper to taste
• Pinch of sugar
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon slivered fresh basil leaves
• 6 6-ounce halibut fillets
• Salt, preferably kosher salt, and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 6 lemon slices