Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Nieporent's Montachet restaurant serves this Mediterranean dish in a big shallow bowl to hold all the delicious spices.
Ingredients[]
- 1 tablespoon olive oil
- 2 garlic cloves, sliced
- 2 1/2 cups silvered onion
- 1/2 teaspoon salt, divided
- 2 cups chopped peeled plum tomato (about 4 tomatoes)
- 1 3/4 cups thinly sliced fennel bulb (about 1 small bulb)
- 1 cup dry white wine
- 1/3 cup chopped fresh basil
- 1/4 cup chopped pitted kalamata olives
- 1 tablespoon tomato paste
- 1/8 teaspoon crushed red pepper
- 2 teaspoons capers
- 1 bay leaf
- 1/2 cup water
- 1/8 teaspoon black pepper
- 6 (6-ounce) halibut or cod fillets
Directions[]
- Preheat oven to 450°.
- Heat oil in a large ovenproof skillet over medium-high heat, and add garlic.
- Sauté 30 seconds; add onion and 1/4 teaspoon salt.
- Cook 2 minutes, stirring occasionally.
- Add tomato and next 8 ingredients; cook 10 minutes.
- Stir in water.
- Sprinkle 1/4 teaspoon salt and pepper over fish; place fish on top of onion mixture.
- Cover and bake at 450° for 10 minutes or until fish flakes easily when tested with a fork.
- Discard bay leaf.
Yield: 6 servings (serving size: 1 halibut fillet and 2/3 cup onion mixture)