Pan-Roasted Grouper With Provençal Vegetables

• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 2 tablespoons fresh orange juice
• 16 picholine olives, pitted and chopped
• 1 (28-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 4 (6-ounce) grouper fillets (about 1 inch thick)

1. Preheat oven to 450u0b0.
2. Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450u0b0 for 10 minutes; stir once.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on broiler pan rack coated with cooking spray; place rack over fennel mixture.
4. Bake at 450u0b0 for 10 minutes or until desired degree of doneness.

fennel bulb, orange juice, picholine, salt, salt, black pepper, cooking spray, olive oil, garlic, grouper

Taken from www.myrecipes.com/recipe/pan-roasted-grouper (may not work)