Chunky Tomato Halibut

Chunky Tomato Halibut

1-14.5 oz. can diced tomatoes
1-16 oz. frozen halibut fish, thawed
2 tbsp. extra virgin olive oil
1/4 tsp. garlic salt
1/4 tsp. dried oregano
Black pepper

In a skillet, pour in the tomatoes and place the halibut on top of the tomatoes. Add in the garlic, pepper and oregano; cover. Cook for 10-12 minutes over medium heat until the fish flakes easily with a fork. Drizzle the olive oil over the fish, simmer for a little while longer and serve!