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Halibut Provencale

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  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
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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

Halibut Provencale Recipe