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Halibut Provençal

Yield 6 servings (serving size: 1 halibut fillet and 2/3 cup onion mixture)

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, sliced
  • 2 1/2 cups slivered onion
  • 1/2 teaspoon salt, divided
  • 2 cups chopped peeled plum tomato (about 4 tomatoes)
  • 1 3/4 cups thinly sliced fennel bulb (about 1 small bulb)
  • 1 cup dry white wine
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped pitted kalamata olives
  • 1 tablespoon tomato paste
  • 1/8 teaspoon crushed red pepper
  • 2 teaspoons capers
  • 1 bay leaf
  • 1/2 cup water
  • 1/8 teaspoon black pepper
  • 6 (6-ounce) halibut or cod fillets

Nutrition Information

  • calories 279
  • caloriesfromfat 23 %
  • fat 7 g
  • satfat 0.9 g
  • monofat 3.4 g
  • polyfat 1.6 g
  • protein 37 g
  • carbohydrate 10 g
  • fiber 2.6 g
  • cholesterol 54 mg
  • iron 2.4 mg
  • sodium 392 mg
  • calcium 119 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat oil in a large ovenproof skillet over medium-high heat, and add garlic. Cook 30 seconds, stirring constantly; add onion and 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally. Add tomato and next 8 ingredients (tomato through bay leaf); cook for 10 minutes. Stir in water.

  3. Sprinkle 1/4 teaspoon salt and black pepper over fish; place fish on top of onion mixture. Wrap handle of skillet with foil; cover and bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Montrachet, New York