Halibut Provençal

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

Preparation

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.