Oven Poached Halibut Provencale
|Vegetable cooking spray||1|
|Dry white wine||1 Cup (16 tbs)|
|Halibut steaks||36 Ounce (6 Steaks Of 6 Ounce Each)|
|Diced tomato||6 Cup (96 tbs)|
|Finely chopped onion||2 Cup (32 tbs)|
|Chopped fresh basil/1 tablespoon plus 1 teaspoon dried basil||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley/1 tablespoon plus 1 teaspoon dried parsley flakes||1⁄4 Cup (4 tbs)|
|Pitted minced kalamata olives||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Anchovy paste||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Olive oil||1 Teaspoon|
Preheat oven to 350°.
Coat a 13 x 9-inch baking dish with cooking spray.
Add wine, and arrange halibut steaks in dish.
Combine tomato and next 9 ingredients in a bowl; stir well, and spoon over steaks.
Bake at 350° for 35 minutes or until fish flakes easily when tested with a fork.
Combine breadcrumbs, cheese, and 1 teaspoon oil in a bowl; stir well.
Sprinkle over tomato mixture, and broil until crumbs are golden.