Halibut Provencal

This is a WeightWatchers recipe that we made 20/20 friendly. Like the Baked Crab Cakes recipe, this is from the WeightWatchers MyTurnAround Cookbook. It tastes non-conventional but it is satisfying, in terms of look and bulk and it is low in calories.

Halibut Provencal


  • 1 large onion, minced
  • 1 fennel bulb, trimmed
  • 2 cloves garlic minced
  • 8 Plum tomatoes, chopped
  • 1 cup vegetable broth, homemade or low or no sodium option
  • 1 Tbsps fresh rosemary (1 teaspoon if using dried)
  • 2 tsps fresh thyme, (2/3 tsp if using dried)
  • 1/4 tsp black pepper
  • 1 and 1/4 lb. Halibut fillets

Spray a large skillet with olive oil nonstick spray and set over medium heat. Add onion, fennel, cook stirring often, until softened, about 5 minutes.

Add garlic, stirring, for about 20 seconds. Then add tomatoes, stirring often and cook for about 4 minutes until mixture is ‘bubbly’. Add the broth, rosemary, thyme, pepper and bring to simmer, stirring to scrape any browned bits.

Nestle the halibut in the mixture. Reduce heat and simmer covered until the halibut is just opaque in the center, about 10-15 minutes. Serve immediately.

Serves 4.

Here are the nutritional facts, thanks to SparkRecipes free calorie calculator:

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