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
   
   

Categories

Fish, Main Dish, Mediterranean, Bake, Saute

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in magnesium High in niacin High in phosphorus High in potassium Very high in selenium High in vitamin B6

Bad points Contains alcohol