|Olive oil||1 Tablespoon|
|Thinly sliced onion||1 1⁄2 Cup (24 tbs) (About 1 Medium)|
|Thinly sliced fennel||3⁄4 Cup (12 tbs) (About 1 Small Bulb)|
|Chopped celery||3⁄4 Cup (12 tbs) (About 3 Stalks)|
|Minced garlic||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Teaspoon|
|Fresh orange juice||2 Tablespoon|
|Dried italian seasoning||1 Tablespoon|
|Chopped seeded tomato||2 Cup (32 tbs) (About 3 Medium)|
|Halibut fillets||24 Ounce (Four 6 Ounce Pieces)|
|Cooking spray||1 Tablespoon|
1. Preheat oven to 400°.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, fennel, celery, and garlic. Saute 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.
Serving size: Complete recipe
Calories 1561 Calories from Fat 471
% Daily Value*
Total Fat 53 g82%
Saturated Fat 6.6 g32.9%
Trans Fat 0 g
Cholesterol 217.7 mg72.6%
Sodium 3879.1 mg161.6%
Total Carbohydrates 96 g31.9%
Dietary Fiber 36.6 g146.4%
Sugars 29.6 g
Protein 159 g317.9%
Vitamin A 92% Vitamin C 154.7%
Calcium 125.7% Iron 111.4%
*Based on a 2000 Calorie diet