MEDITERRANEAN-STYLE ALASKA HALIBUT

Prep Time: 15 minutes   Cook Time: 40 minutes   Makes: 4 servings

Reynolds Wrap® Heavy Duty Aluminum Foil
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons Herbes de Provence or dried salad herbs, divided
4 onion slices, cut in quarters
1-1/2 cups plum tomato chunks, cut 1-inch thick
1 jar (6 oz.) marinated artichoke hearts, reserve 2 Tablespoons marinade
1/4 cup pitted Kalamata olives, halved

PREHEAT oven to 400ºF. Line a 13x9x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil.

RINSE any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange halibut portions in pan. Rub garlic over top of fish. Sprinkle with salt, pepper and 3/4 teaspoon Herbes de Provence. Layer onion, tomatoes, artichoke hearts and olives over fish. Sprinkle with remaining Herbes de Provence. Drizzle with reserved artichoke marinade.

BAKE 35 to 40 minutes for frozen halibut OR 20 to 25 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Nutrients per serving: 237 calories, 7g total fat, 1g saturated fat, 25% calories from fat, 45mg cholesterol, 32g protein, 12g carbohydrate, 4g fiber, 608mg sodium, 97mg calcium and .7g omega-3 fatty acids.