Ingredients

• 4 tablespoons olive oil, divided
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, chopped
• 1 cup Kalamata olives, pitted, coarsely chopped
• 2 lemons, halved lengthwise, cut crosswise into thin slices
• 1 cup dry white wine
• 4 8- to 9-ounce fish steaks (such as halibut or salmon; each 1 inch thick)
• 1 tablespoon chopped fresh Italian parsley
• Extra-virgin olive oil

Instructions

1. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
2. Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
3. Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
4. Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.