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Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 cups chopped fennel bulb
• 1 1/2 cups chopped onion
• 1 teaspoon salt, divided
• 4 cups diced tomato
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh flat-leaf parsley
• 6 (6-ounce) halibut fillets
• 1 cup dry white wine
• 1/3 cup dry breadcrumbs
• 2 tablespoons chopped pitted kalamata olives
• 1 teaspoon dried herbes de Provence
• 1 teaspoon olive oil
• 1/2 teaspoon coarsely ground black pepper
• Fresh flat-leaf parsley sprigs (optional)

Description

Herbes De Provence (EHRB Duh Proh-VAWNS) Is A Fragrant Blend Of Dried Herbs (basil, Lavender, Marjoram, Rosemary, Sage, Thyme, Summer Savory, And Fennel Seed) Commonly Used In Southern French Cooking. The Mixture Is Also Good On Lamb, Beef, And Poultry.

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