Roasted Halibut Oregonata

• 4 (6 ounce) halibut fillets
• 12 cup red wine vinaigrette (I used My Favorite Oil and Vinegar Dressing.)
• 12 teaspoon oregano, dried or 2 tablespoons chopped oregano, fresh
• 12 teaspoon lemon peel, grated
• 2 pints cherry tomatoes
• 2 cups red onions, thinly sliced
• 2 cups fresh fennel bulbs, halved, cored and sliced
• 2 ounces kalamata olives, pitted
• 2 tablespoons fresh parsley, chopped

1. Preheat oven to 425 degrees.
2. Place the halibut in a 13x9 inch roasting pan that has been sprayed with non-stick cooking spray.
3. In a small dish combine the dressing with oregano and lemon peel.
4. Spoon 2 tablespoons of the dressing mixture over the fish.
5. On a non-reactive jelly roll pan toss together the tomatoes, red onion, fennel and olives with the remaining dressing.
6. Roast the fish and vegetables for 20 minutes or until fish flakes easily.
7. Remove the fish and cover with aluminum foil to keep warm.
8. Continue to cook the vegetables until fork tender, stirring once or twice.
9. Divide the vegetable mixture between 4 serving plates and top with cooked fish.
10. Sprinkle each serving the parsley and serve.

red wine vinaigrette, oregano, lemon peel, tomatoes, red onions, fresh fennel bulbs, olives, fresh parsley

Taken from www.food.com/recipe/roasted-halibut-oregonata-422391 (may not work)