Halibut with Tomatoes Gorganzola and Capers

I like this recipe and you can use it with
just about any firm fleshed fish you like.
I also like to serve this on a bed of lettuce.

Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups diced, canned tomatoes, drained
1 tablespoon capers
4 halibut fillets, about 4 to 6 ounces each
2-3 tablespoons gorganzola cheese, crumbled
salt to taste
freshly ground black pepper


Preheat the oven to 350°F.
Heat the olive oil in a
large skillet over medium heat.
Add the onion and cook,
stirring occasionally,
about 5 minutes.
Add the garlic and cook
for 2 minutes more.
Add the tomatoes and capers,
season with salt and pepper
and cook for 5 more minutes.
Spoon a few tablespoons of
sauce into a baking dish.
Season the halibut fillets with salt and
pepper and place them in a baking dish.
Pour the rest of the sauce over the fish
and bake until the fish is just cooked through,
about 12 to 15 minutes,
depending on the thickness of the fish.
Sprinkle with gorganzola cheese and serve.