Halibut Provencal

Yield: 4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 8.1g
  • Saturated fat: 1.1g
  • Protein: 38.2g
  • Carbohydrate: 18.9g
  • Cholesterol: 54mg
  • Iron: 3.0mg
  • Sodium: 573mg
  • Calories from fat: 24%
  • Fiber: 4.6g
  • Calcium: 151mg


  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion (about 1 medium)
  • 3/4 cup thinly sliced fennel (about 1 small bulb)
  • 3/4 cup chopped celery (about 3 stalks)
  • 1 teaspoon minced garlic
  • 1/2 cup dry white wine
  • 1 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon dried Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chopped seeded tomato (about 3 medium)
  • 4 (6-ounce) halibut fillets
  • Cooking spray


  1. Preheat oven to 400°.
  2. 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.
  3. Place fish in an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture over fish.
  4. 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.
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