Halibut Provencal

Ingredients

• 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

Preparation

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.