⅓ cup chopped parsley(plus 2 tablespoons for garnish)
2 teaspoons herbes de Provence
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1-1/2 pounds(1-inch thick) firm white fish fillets, such as halibut or Pacific cod, patted dry
1 (14 ounce) can low-sodium fire roasted diced tomatoes, drained
1 tablespoon low-sodium tomato paste
2 teaspoons minced garlic
½ teaspoon fresh cracked black pepper
2 medium yellow onions, sliced ¼ inch thick and rings separated
1 cup trimmed fennel bulb, thinly sliced
1 cup small canned white beans, rinsed and drained
1 small lemon, sliced thin
¼ cup drained sliced pimento stuffed green olives
Instructions
Preheat oven to 375 degrees. Place ⅓ cup parsley, herbes de Provence, lemon juice and olive oil in a zip top plastic gallon bag. Gently shake to blend. Add fish fillets to bag, seal and place in refrigerator to marinade while preparing the rest of the recipe.
In a medium bowl, mix together the diced tomatoes, tomato paste, garlic and pepper. Spray a 2 quart casserole dish or 11x9x2 inch baking dish with non-stick olive oil flavored cooking spray. Line bottom of baking dish with onion and fennel; spoon tomato mixture on top. Cover dish with foil, bake in center of oven until onion and fennel are just tender, about 20 to 25 minutes.
Remove foil from dish and stir in beans. Remove fish from bag, discard marinade, then lay fish fillets on top of tomato mixture. Next lay lemon slices on top of fish. Sprinkle olives all over, cover dish with foil and bake an additional 10 to 12 minutes or until fish flakes easily when tested with a fork. Garnish with remaining 2 tablespoons parsley and serve. Prep and cook time 45 minutes.
Recipe by Cooking Contest Central at https://cookingcontestcentral.com/ccc-sweeps-the-today-show/