Pan-Roasted Grouper with Provençal Vegetables

Ingredients

• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 2 tablespoons fresh orange juice
• 16 picholine olives, pitted and chopped
• 1 (28-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 4 (6-ounce) grouper fillets (about 1 inch thick)

Preparation

1. 1. Preheat oven to 450°.
2. 2. Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450° for 10 minutes; stir once.
3. 3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on broiler pan rack coated with cooking spray; place rack over fennel mixture.
4. 4. Bake at 450° for 10 minutes or until desired degree of doneness.