Halibut with Fennel, Capers, and Lemon
| Servings | Prep Time |
| 2people | 8minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 3/4cup dry white wine
- 26- to 8-ounce halibut filletsor other white fish
- 1/4teaspoon salt
- 1/8teaspoon black pepper
- 2small cloves garlic, minced
- 1/2 lemon, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2tablespoons capers, drained
- 1/4cup chopped kalamata olives, rinsed and drained
- 1sprig fresh rosemary
Instructions
- Place wine in a 4-quart slow cooker. Sprinkle fish fillets with salt and pepper and place in slow cooker. Top fish with garlic, lemon, and fennel; sprinkle with capers and olives. Add rosemary sprig. Cover and cook on high for 20-30 minutes, until fish is opaque and cooked through.
Recipe Notes
Nutrition Facts
Halibut with Fennel, Capers, and Lemon
Amount Per Serving
Calories 261
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 261 calories |
 |
| % fat calories: 20 |
|
| Fat: 6g |
|
| Saturated Fat: 1g |
|
| Cholesterol: 54mg |
|
| Protein: 38g |
|
| Carbohydrate: 14g |
|
| Fiber: 5g |
|
| Sodium: 780mg |