From James Peterson’s Fish & Shellfish
- 1-1/2 lbs CA Halibut (or any firm flesh fish)
- 3 Tbsp The Groves on 41 Spanish Arbequina Olive Oil
- 3 Tbsp CA Dry Sherry
- 1 Tbsp fresh chopped parsley
- Salt & pepper
Preheat oven to 400 degrees. Pull any bones out of the fish & sprinkle with salt & pepper. Using an oven safe pan, coat bottom of pan with 1/2 the Arbequina Olive Oil. Arrange fish in single layer. Drizzle with remaining oil, sherry & parsley. Bake for about 10-12 minutes, until fish is opaque. Remove to serving dish, spoon oil and juices on top and serve immediately. We like this serve over rice. Fast, easy & healthy! Serves four.