Halibut and Sweet Peppers

2 tbsp olive oil
1 red pepper
1 yellow pepper
1 red onion, thinly sliced
6 fresh basil leaves thinly sliced
4-6oz halibut fillets about 1 ½ in thick
Salt and freshly ground black pepper

For the relish
6 green Spanish olives, pitted
2 tbsp capers, drained
2 garlic cloves
Juice of 1 lemon
1 tbsp olive oil

In a large skillet toss in about 1 tbsp olive oil and heat on high heat. Toss in the peppers and onion and sauté until soft, about 2 minutes. Stir in half the basil and place the vegetables to the side, cover to keep warm. Lower heat on the skillet to medium high.
Next, rub the fillets with olive oil (both sides) then sprinkle with salt and pepper. Place them skin side down in the skillet and cook for 4 minutes each side or until golden brown and cooked through.

Tin a blender or small bowl toss in olive, capers, garlic, lemon juice, and olive oil. Light pulse or smash with together to form a chunky paste. Salt and pepper to taste.
Serve the peppers and onions divided between the four fillets. Spoon the relish over the fish and serve or on the side.