Serves 4 | Prep time: 10 minutes | Total time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, chopped
• 14.5-ounce can diced tomatoes
• 1/2 cup chicken broth
• 10 medium pimento-stuffed green olives, sliced
• Sea salt and freshly ground black pepper
• 1 1/2 pounds halibut or sea bass fillets
• 1 tablespoon raw slivered almonds

 Directions

1. In a large skillet, heat the oil over medium heat.
2. Add the onion and red pepper flakes and sauté until the onion is translucent, about 4 minutes.
3. Add the garlic and sauté another 1 minute.
4. Stir in the tomatoes, broth, olives, and sea salt and pepper to taste, and bring to a simmer.
5. Cut the fish into 4 pieces and place it on top of the tomato mixture.
6. Cover and cook for 8 to 10 minutes, until the fish is nearly opaque in the middle.
7. Serve the fish with the sauce and a sprinkle of almonds.