Halibut de Provence

Name: Halibut de Provence
Total time: 35 min
Ingredients: 1 tablespoon olive oil; Four 8 oz sea bass fillets ((you can use any firm white fish: halibut would be a good substitute)); fresh rosemary, 4 sprigs; fresh thyme, 4 sprigs; 4 bay leaves; 1 bulb of fennel, discard the fronds, thinly slice the bulb1 tomato, thinly sliced; 1 zucchini, thinly sliced; ½ cup your favorite olives ((I prefer the green, but black olives would work, too))

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This is healthy AND delicious.....flakey halibut is enhanced with an assortment of herbs. Why cook your veggies separately, when you can cook everything together in foil!

Ingredients

1 tablespoon olive oil
Four 8 oz sea bass fillets (you can use any firm white fish: halibut would be a good substitute)
fresh rosemary, 4 sprigs
fresh thyme, 4 sprigs
4 bay leaves
1 bulb of fennel, discard the fronds, thinly slice the bulb1 tomato, thinly sliced
1 zucchini, thinly sliced
½ cup your favorite olives (I prefer the green, but black olives would work, too)

Instructions

Preheat oven to 350 degrees.
Cut 4 12-inch squares of aluminum foil. Lay a fillet on each of the pieces of foil. Add one sprig of rosemary and thyme to each fillet, and then add 1 bay leaf. Divide up the fennel, tomato, zucchini and olives evenly among each packet. Bring up the edges of the foil, crease together, and then fold to seal tightly. Place on a baking sheet.
Bake until the fish is opaque throughout, about 20-25 minutes. To test to see if the fish is done, open one packet and pierce with a fork. If the fish flakes easily, it’s done.
Transfer to individual plates and have your family open their own packet.

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Halibut de Provence