Baked Halibut Provencal Recipe

• 1 sm Onion, sliced thinly
• 1 tsp Extra virgin olive oil
• 1/2 tsp Rosemary, dry, whole
• 1 x Clove garlic, thinly sliced
• 1 piece (1.5-inch) orange peel
• 3/4 c. Low-sodium tomatoes, undrained, diced
• 1 tsp Capers
• 2 tsp Fresh orange juice
• 1/8 tsp Fresh grnd pepper
• 2 x (4-ounce) halibut fillets
• 2 tsp Kalamatra olives, minced

1. Here is a low fat halibut recipe which I just tested for our new menu.
2. If any one has some upscale, low fat recipes out there I would appreciate you Combine onion, extra virgin olive oil, 1/4 tsp.
3. rosemary, garlic, and orange peel in a 13-x 9-x 2-inch baking dish.
4. Bake, uncovered, at 400 for 10 min or possibly till onion begins to brown, stirring once.
5. Stir in tomato and capers; bake 5 additional min or possibly till mix thickens.
6. Stir in orange juice and pepper.
7. Add in halibut to tomato mix; sprinkle with remaining 1/4 tsp.
8. of rosemary.
9. Spoon tomato mix over halibut; bake, uncovered, 10 min or possibly till fish flakes at the edges when tested with a fork.
10. Do not over cook, if fish is slightly underdone in the center do not worry it will continue to cook in the sauce.
11. This is especially true if it is held a short amount of time before service.
12. Remove and throw away orange peel.
13. Sprinkle with olives and serve.
14. Yield: 2 servings.

onion, olive oil, rosemary, clove garlic, orange peel, tomatoes, capers, orange juice, fresh grnd pepper, olives

Taken from cookeatshare.com/recipes/baked-halibut-provencal-74821 (may not work)