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This delicious, healthy recipe brings the flavors of the south of France to your table. Serve over roasted Brussels sprouts, if desired.
1 1/2 pounds halibut fillets
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup Kalamata olives, pitted and cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick Gourmet™ Organic Basil
1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/4 teaspoon McCormick Gourmet™ Organic Thyme
Preheat oven to 375°F. Place fish in single layer in baking dish coated with no stick cooking spray. Lightly season fish with salt and pepper. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.
(Amount per serving)