Heat oil in a large nonstick skillet over medium heat. Add onion, fennel, celery, and garlic. Sauté 3 minutes or until vegetables are tender. Add wine and next 5 ingredients. Bring to a boil; stir in tomato.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture over fish.
Bake, uncovered, at 400° for 15 minutes or until fish flakes easily when tested with a fork. Place fillets on individual plates. Spoon tomato mixture evenly over each serving.
Oxmoor House Healthy Eating Collection
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