Serves 4

4 tablespoons olive oil

2 garlic cloves, thinly sliced

1/2 cup castelvetrano green olives, cut in half

1/2 cup black kalamata olives, cut in half 

1/4 cup capers, soaked in cold water for 15-30 minutes until you get rid of some of the saltiness

1/4 cup pine nuts

1/4 cup raisins, soaked in hot water for 15-30 minutes, or until soft and plump

½ teaspoon Turmeric

4 x 200g/7 ounce Halibut fish filet
(we got beautiful Alaskan fish from Catch Sitka Seafood, highly recommend)

1 jar 10 ounce New York Shuk Signature Matbucha

1/4 cup water 

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Preheat the oven to 380 °F.

Season the fish lightly with salt and set aside.

Begin making the olive mixture:

In a small pan place the oil and garlic, slowly heat up - once the garlic begins to fragrant, cook on low heat another 2-3 minutes on a slight simmer with gentle bubbles. You don’t want the garlic to brown. Add turmeric and pine nuts and stir for another 2-3 minutes on a slight simmer. Turn heat off, add capers, raisins and mix in the olives. Set aside.

In a heat proof casserole dish, place the Matbucha with water and mix evenly to cover the bottom of the pan, place the pieces of fish on top and add the olive mixture on top of the fish. Roast for 10-20 minutes (according to the thickness of your fish). To check if the fish is ready you can insert a fork at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance.