Baked Halibut Provencal
| Yield: | 2 Servings |
| Categories: | Fish |
| 1 | sm | Onion; sliced thinly |
| 1 | ts | Olive oil |
| 1/2 | ts | Rosemary; dried, whole |
| 1 | Clove garlic; thinly sliced | |
| 1 | Piece (1.5-inch) orange peel | |
| 3/4 | c | Low-sodium tomatoes; undrained; diced |
| 1 | ts | Capers |
| 2 | ts | Fresh orange juice |
| 1/8 | ts | Fresh ground pepper |
| 2 | (4-oz) halibut fillets | |
| 2 | ts | Kalamatra olives; chopped |
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