Recipe: Baked Halibut Provencal (serves 2)

BAKED HALIBUT PROVENCAL

1 small onion, sliced thinly
1 teaspoon olive oil
1/2 teaspoon dried whole rosemary, divided use
1 clove garlic, thinly sliced
1 (1 1/2-inch) piece orange peel
3/4 cup canned diced low sodium tomatoes, undrained,
1 teaspoon capers
2 teaspoons fresh orange juice
1/8 teaspoon fresh ground pepper
2 halibut fillets, 4 oz. filets
2 teaspoons Kalamata olives, chopped (for garnish)

Combine onion, olive oil, 1/4 teaspoon rosemary, garlic, and orange peel in a 13x9x2-inch baking dish.

Bake, uncovered, at 400 degrees F for 10 minutes or until onion begins to brown, stirring once. Stir in tomato and capers; bake 5 additional minutes or until mixture thickens.

Stir in orange juice and pepper. Add halibut to tomato mixture; sprinkle with remaining 1/4 teaspoon of rosemary. Spoon tomato mixture over halibut.

Bake, uncovered, 10 minutes or until fish flakes at the edges when tested with a fork. Don't over cook, if fish is slightly underdone in the center don't worry it will continue to cook in the sauce. This is especially true if it is held a short amount of time before service. Remove and discard orange peel. Sprinkle with olives and serve.

Makes 2 servings
From: Peggy, WA