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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from a Cooking Light recipe. Optional: Dash crushed red pepper (I leave off because it is too spicy for me) Note: Calorie Count cannot list calories for a bay leaf because it is less than 1 calorie. Therefore I did not list it in ingredients but it is added in the directions portion of the recipe. Ingredients:
1 1/2 tsp olive oil |
2 garlic cloves, minced |
1/2 cup onion, slivered |
1/8 tsp salt, divided |
1 cup tomato, chopped, peeled |
1/4 cup fennel bulb, thinly sliced |
1/3 cup dry white wine |
2 tbsp basil, chopped |
1 tbsp kalamata olives, chopped and pitted |
2 tsp tomato paste |
1 tsp capers |
2 tbsp water |
1 dash pepper |
8 ounce halibut fillets |
Directions:
1. Preheat over to 450 degrees.
2. Heat oil in large ovenproof skillet over medium-high heat, and add garlic. Cook 30 seconds, stirring constantly; add onion and 1/8 tsp salt. Cook for 2 minutes, stirring occasionally. Add tomato and next 7 ingredients (tomato through capers) as well as one bay leaf (not listed in ingredients b/c recipe analyzer cannot determine calories for it); cook for 10 minutes. Stir in water.
3. Sprinkle dash of salt and pepper over fish; place fish on top of onion mixture. Wrap handle of skillet with foil; cover and bake at 450 degrees for 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
4. Yield: 2 servings
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