Halibut Provencal

Ingredients

• 0.8 cup celery chopped ( 3 stalks)
• 0.5 cup cooking wine dry white
• 0.8 cup fennel bulb thinly sliced ( 1 small bulb)
• 1 teaspoon garlic minced
• 24 ounce pacific halibut filets 
• 1 tablespoon penzey's southwest seasoning dried italian
• 1 tablespoon olive oil 
• 1.5 cups onion thinly sliced ( 1 medium)
• 2 tablespoons orange juice fresh
• 1 teaspoon orange rind grated
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 
• 2 cups tomatoes seeded chopped ( 3 medium)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion, fennel, celery, and garlic. Saut 3 minutes or until vegetables are tender.
4. Add wine and next 5 ingredients. Bring to a boil; stir in tomato.
5. Place fish in an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture over fish.
6. Bake, uncovered, at 400 for 15 minutes or until fish flakes easily when tested with a fork.
7. Place fillets on individual plates. Spoon tomato mixture evenly over each serving.