2 lbs. halibut fillets, 3/4 inch thick
Salt and pepper to taste
1/2 c. flour
3/4 c. olive oil
3 lg. tomatoes, peeled and chopped
6 tbsp. red wine vinegar
4 cloves garlic, minced
1 tbsp. dried rosemary, crumbled
2 tsp. dried thyme, crumbled
3 bay leaves
Salt and pepper to taste

Sprinkle fish with salt and pepper. Dredge with flour. Heat 1/2 cup olive oil in a medium skillet. Add fish in batches and fry until just opaque, about 2 minutes per side. Drain on paper towels. Add remaining olive oil to the same skillet. Add all remaining ingredients. Simmer until liquid has evaporated and sauce is thick, stirring frequently, about 15 minutes. Arrange fish on a serving platter. Top with sauce. Can be served warm or at room temperature.

Serves 6 to 8.