|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.