OVEN-POACHED HALIBUT PROVENCALE


cooking spray

1 cup dry white wine

6 (6 oz.) halibut steaks

6 cups tomatoes; diced

2 cups onion; finely chopped

4 teaspoons dried basil

4 teaspoons dried parsley flakes

2 tablespoons kalamata olives; minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon anchovy paste

1/8 teaspoon pepper

2 cloves garlic; minced

1/4 cup dry bread crumbs

1 tablespoon Parmesan cheese; grated

1 teaspoon olive oil

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1. Preheat oven to 350 degrees.

2. Coat a 13" X 9" baking dish with cooking spray. Pour wine into dish and
arrange halibut steaks in dish. Combine tomato and onion, basil, parsley
flakes, kalamato olives, 1 tablespoon olive oil, salt, anchovy paste,
pepper and garlic in a bowl; stir well and spoon over steaks. Bake for 35
minutes or until fish flakes easily when tested with a fork.

3. Combine bread crumbs, cheese and 1 teaspoon olive oil in a bowl; stir
well. Sprinkle over tomato mixture and broil until crumbs are golden. Serve
immediately.

* CHEF'S NOTE: This recipe uses a moderate oven temperature to accomplish
the same results as stove-top poaching.

Yields 6 servings (Serving size = 5 oz. fish and 1 cup tomato mixture)

CALORIES: 305; PROTEIN: 39g; FAT: 9g; CARBS: 18g; SODIUM: 446mg;
CHOL: 81mg; IRON: 3mg; FIBER: 4g. CALC: 139mg.
