Ingredients:

• 2 tbsps Extra Virgin Olive Oil
• 1 large Shallot, minced
• 1 lb Plum Tomatoes, peeled, seeded and diced
• 1/2 tsp Lemon Rind, zested
• 4 tbsps chopped Kalamata Olives
• 2 tbsps Fresh Lemon Juice
• 4 6-oz HalibutFillets
• 1 tsp Salt
• 1/2 tsp Black Pepper, freshly ground
• 2 tbsps Flat Leaf Parsley, chopped
• 2 tbsps Basil, chopped
• Additional Lemon Wedges for garnish (optional)

Instructions:

1. Heat the 3.5 Quart Sauté Pan over medium heat. Add the olive oil and shallots and cook for two minutes. Add the tomatoes, lemon rind, olives and lemon juice.
2. Season the fish fillets with salt and pepper on each side. Arrange the fillets in a single layer over the tomato mixture.
3. Cover the pan and cook over medium heat until steam begins to escape from the lid, about 5 minutes.
4. Spin the lid to engage the Vapor Seal then reduce the heat to low. Cook the fish for 2 minutes then immediately remove the pan from the heat. Let stand off-heat for about 6 minutes or until the fish is just cooked through.(It should flake easily with a fork.)
5. Garnish with parsley and basil. Serve with lemon wedges.