Halibut Provencal

 I fixed this tonight with a vegetable lasagna (recipe here).  I substituted mahi mahi for the halibut, and celery for the fennel bulb

2 tbsp olive oil, divided

2 cups thinly sliced and chopped fennel bulb

1 cup finely chopped onion

1 can (28oz) diced tomatoes

2 tbsp minced orange peel

2 tsp herbes de Provence

4  (4oz) halibut steaks (1/2 inch thick)

1/4 cup plain dry bread crumbs

1 tbsp grated Parmesan cheese

2 cloves garlic, minced

1 tsp paprika

1/2 tsp black pepper

1/4 tsp salt

minced fresh basil or parsley (optional)

1.  Heat 1 tbsp oil in large skillet over medium heat. Add fennel and onion; cook and stir 5 minutes or until crisp-tender.  Add tomatoes, orange peel, and herbes de Provence; cook and stir 10 minutes.

2.  Meanwhile, combine bread crumbs, cheese, garlic, paprika, pepper, and salt in small bowl.

3.  Place halibut over vegetables; drizzle with remaining oil.  Sprinkle bread crumb mixture over fish.  Cover and cook 5 to 6 minutes or until fish begins to flake when tested with fork.  Garnish with basil.

Tip:  for a golden, crispy topping, preheat broiler.  Place skillet under broiler; broil 1-2 minutes or until bread crumb mixture is golden brown.  Sprinkle fish with mined basil, if desired.