Baked Halibut with Herbs, Capers, Fennel & Tomatoes
BAKED HALIBUT WITH HERBS, CAPERS, FENNEL & TOMATOES
Serves 6
6 T olive oil
3 c onions, peeled & sliced
2 ½ T garlic, minced
1 c fennel, sliced
4-5 anchovies, minced
2 T parsley, minced
3 lb ripe plum tomatoes, seeded & diced
Kosher salt & pepper
2 ½ lb halibut, cut into 6 pieces
¼ c fresh basil, chopped
3T capers
2 t lemon zest, grated
3 T lemon juice
1/3 c parmesan cheese, freshly grated
TOPPING:
½ c feta, crumbled
3 T pine nuts, minced
½ c Panko crumbs
1 T fresh lemon thyme, minced
Preheat oven to 375F. Sauté onions, garlic & fennel in 3 T olive oil until soft but not brown. Add minced anchovy & parsley and remove from heat. Oil an 8” x 10” glass baking dish with the remaining oil. Spread out half the onion mixture and top with half the tomatoes. Season with salt & pepper. Cover with the fish. Mix together the basil, lemon zest, capers and parmesan and sprinkle over the fish. Top with remaining onion mixture and tomatoes. Mix topping in a small bowl and scatter over the top. Bake about 35 minutes until bubbling and golden. Serve with DeLoach Chardonnay.