Baked Halibut With Warm Sherry Onion Vinaigrette Recipe

• 1 1/2 c. Finely minced onion
• 3 Tbsp. Chopped shallot
• 1 lrg Garlic clove, chopped
• 1 Tbsp. Unsalted butter
• 4 Tbsp. Sherry vinegar*
• 1 x Plum tomato, seeded and minced fine
• 1/3 c. Finely diced red bell pepper
• 1/2 c. Extra virgin olive oil
• 1 1/2 tsp Chopped fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if you like
• 4 x Kalamata or possibly other brine-cured large black pitted and minced olives, fine
• 2 Tbsp. Chopped fresh parsley leaves Three, (10- to 12-oz) pcs of halibut fillet, halved crosswise
• 2 Tbsp. Dry white wine
• 1/4 c. Fish stock or possibly bottled clam juice

Directions