1 can (6 ounce) pitted California Ripe Black Olives, drained
2/3 cup sundried tomato pesto
1/3 cup pine nuts
6(6 to 7-ounce) skinless halibut fillets
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
3 tablespoons olive oil
1pint small heirloom tomatoes, halved
1 tablespoon finely chopped thyme leaves
5 cups arugula
3 tablespoons balsamic vinaigrette
Preheat oven to 425F.
In a food processor, add black olives. Pulse several times until very finely chopped. In a medium bowl, combine black olives, sundried tomato pesto and pine nuts until well mixed.
Place halibut fillets on a work surface. Season with salt and pepper on both sides. In an extra-large nonstick, ovenproof skillet, heat olive oil over medium-high heat. When oil is hot, add fillets. Cook 3 to 4 minutes, until fillets release easily from the pan. Flip fillets; add tomatoes and thyme to the skillet (around the fillets). Transfer skillet to the oven; roast until fish is opaque and flakes easily with a fork, 6 to 7 minutes.
Arrange fillets on a large serving platter; spoon roasted tomatoes over fish. If desired, serve with arugula tossed with balsamic vinaigrette.