Recipe information
Yield
4 Servings
Ingredients
1
1/2 pounds halibut, cut tinto 2-inch chunks
1
tablespoon olive oil
1
garlic clove, minced
1
/3 teaspoon dried crushed red pepper
2
shallots, sliced
1
fennel bulb, coarsely chopped (1 cup)
1
14 1/2-ounce can diced tomatoes with balsamic vinegar, basil, and olive oil
1
8-ounce bottle clam juice
10
Kalamata olives, pitted, quartered
2
tablespoons chopped fresh basil
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°F. Sprinkle fish with salt and pepper. Set aside.
Step 2
Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
Step 3
Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.