Baked Halibut with Tomato Caper Sauce | La Cucina Grandinetti

Name: 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; 1 recipe tomato-caper sauce; 6 6-ounce halibut fillets; Salt, preferably kosher salt, and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 6 lemon slices

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Savor baked halibut bathed in a flavorful tomato caper sauce. Perfect for seafood lovers! | La Cucina Grandinetti Recipes

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Cooking tools:

Skillet
Mortar and pestle
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Oven
Baking dish
Aluminum foil
Pastry brush
Oven mitt
Fork
Serving platter
Colander
Can opener
Spoon

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
1 recipe tomato-caper sauce
6 6-ounce halibut fillets
Salt, preferably kosher salt, and freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices