Chilean Sea Bass

I don’t like fishy fish but I like fish. Dick loves fish. Solution: use unfishy fish and bake or cook in a way that won’t smell the entire house.

4 Chilean sea-bass (or halibut) filets

1 tsp lemon pepper

½ tsp Talicherry pepper, ground (optional)

½ cup Kalamata olives

½ cup Green olives packed in garlic or herbs

¼ cup capers, drained

5 canned whole tomatoes, fork-smashed

2 cloves garlic, minced

1 bunch fresh thyme

Preheat over to 350. Season fish with peppers and put in a glass baking dish. Cover and surround with the remaining ingredients. Bake 30 minutes.

I serve this with cauliflower steaks: Slice cauliflower head into thick slabs. Season and place on a cookie sheet. Bake at 425F for 30 mintes until caramelized.