The season for fresh orange roughy is November through March, and for halibut it's March through October. Use what's fresh and in season for best results. When only frozen is available at your local supermarket, my personal preference is orange roughy over halibut. When it's fresh, halibut is divine.
3 Campari tomatoes, diced
1/4 cup roasted bell peppers, cut in ½-inch squares
2 tbsp kalamata olives, chopped
1 tbsp capers, drained
3 garlic cloves, minced
2 tbsp olive oil, divided
2 tbsp fresh lemon juice, divided
3 tbsp dry white wine
1/3 cup crumbled feta cheese, divided
1 tbsp shallots, minced
2 tbsp fresh basil, chopped
salt and freshly ground black pepper
2 8-oz orange roughy fillets (or halibut)
2 tbsp lightly toasted pine nuts
In glass bowl, combine tomatoes, roasted bell peppers, olives, capers, garlic, 1 tbsp olive oil, 1 tbsp lemon juice, wine, 1/4 cup feta, shallots, basil and salt and pepper to taste.
Preheat oven to 425 degrees. Brush shallow baking pan with remaining 1 tbsp olive oil or coat with no-stick cooking spray. Season both sides of fish with salt and pepper to taste. Place in prepared baking pan. Squeeze remaining 1 tbsp lemon juice over fish and top with tomato mixture and remaining feta. Bake until just cooked through, about 15 to 25 minutes, depending on thickness of fillets. Sprinkle with pine nuts.