Halibut with fennel and tomato sauce

Approx. 475 Calories per serving. Recipe makes 1 serving.

I love the taste of fresh fennel and tomatoes together, and thought they would make a nice sauce to accompany the remaining halibut that I had. I didn't want to spend a lot of time getting the fennel soft; I grated it so that it would cook in about the same amount of time as the tomatoes.

I decided to toss in wine, basil, and a few olives to round out the flavor. I debated whether to make this more of a fish stew, but since I had luck pan frying the halibut last time, I decided to leave it in a single large piece. The only thing this meal was missing was a nice piece of crusty bread to mop up the remaining juices.

Ingredients

• 6 oz halibut
• 1/2 fennel bulb (approx. 1/2 cup)
• 4 small roma or plum tomatoes (approx. 3/4 cup)
• 4 large green olives
• 6 large basil leaves
• 4 oz white wine
• 1 tsp olive oil
• salt and pepper, to taste

Directions

1. Remove outer layer of fennel bulb. Cut in half and remove core. Grate the fennel.
2. Dice the tomatoes, slice the green olives, and chiffonade cut the basil.
3. Rince the halibut. Pat dry. Season both sides with salt and pepper.
4. Add olive oil to a skillet and heat. Once oil is hot, add fish.
5. Cook approx. 4 minutes on medium heat to brown the fish.
6. Flip the fish and add wine to the skillet. Cook approx. 4 more minutes, or until fish is done and flakes.
7. Remove fish and set aside.
8. Add fennel, tomatoes, and olives to the pan.
9. Cook until tomatoes are soft.
10. Add basil and mix together.
11. Serve with the cooked fish.