Halibut caught in the Pacific Ocean, in the northern areas near Alaska, and in the Bering Sea are caught by long-lining, which uses a central fishing line with smaller lines of baited hooks attached. This method is far less destructive to the marine habitat than the trawling methods used in the Atlantic. So, try to find Pacific halibut; alternatives include mako shark or farm-raised sturgeon. This recipe would also work well with a thick fillet of wild salmon. It’s important to cook the vegetables first to evaporate their moisture and concentrate their flavors. While cooking, the fish makes a lovely, fragrant broth, perfect to serve over grits, rice, or instant couscous in a shallow bowl.

　　

Ingredients

serves 4 to 6

　　3 tablespoons olive oil, plus more for the pan

　　1 onion, preferably Vidalia, chopped

　　3 large cloves garlic, finely chopped

　　1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish

　　2 small zucchini, chopped

　　2 tomatoes, cored, seeded, and chopped

　　20 kalamata or other brine-cured black olives, pitted and halved

　　1 tablespoon red wine vinegar

　　Coarse salt and freshly ground black pepper

　　4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

　　

Step 1

Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.

　　

Step 2

To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.

　　

Step 3

To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.