Oven-Braised Halibut Provençale
- 1 1/2 pounds halibut, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/3 teaspoon dried crushed red pepper
- 2 shallots, sliced
- 1 fennel bulb, coarsely chopped (about 1 cup)
- 1 14 1/2-ounce can diced tomatoes with balsamic vinegar, basil, and olive oil
- 1 8-ounce bottle clam juice
- 10 Kalamata olives, pitted, quartered
- 2 tablespoons chopped fresh basil
- Preheat oven to 425u0b0F. Sprinkle fish with salt and pepper. Set aside. Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Saute until fragrant, about 2 minutes. Add shallots and fennel. Saute until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
- Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.
olive oil, garlic, red pepper, shallots, fennel bulb, tomatoes, clam juice, olives, fresh basil
Taken from www.epicurious.com/recipes/food/views/oven-braised-halibut-provencale-230625 (may not work)