Low-FODMAP Baked Halibut with Tomato-Basil Broth

Ingredients

• 4 fillets Halibut Fillets
• 1 can Italian Plum Tomatoes
• 2 tbsp tomato paste
• 2 tbsp garlic-infused oil
• 1 tbsp extra virgin olive oil
• 0.5 cup white wine
• 0.5 cup fish stock
• 0.25 cup fresh basil
• 1 tsp dried basil
• 1 tsp oregano
• 0.5 tsp thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 1 whole lemon
• 2 tbsp parsley
• 2 cup spinach

Instructions

1. 1Preheat oven to 400°F (200°C). In an oven-safe skillet or baking dish, heat extra virgin olive oil and garlic-infused oil over medium heat. Add crushed Italian plum tomatoes, tomato paste, white wine, fish stock, dried basil, oregano, and thyme. Bring to a simmer and cook for 5-7 minutes.
2. 2Season halibut fillets generously with salt and black pepper. Gently nestle the seasoned fillets into the simmering tomato broth.
3. 3Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
4. 4Remove from oven. Stir in fresh basil and spinach until wilted. Squeeze fresh lemon juice over the dish.
5. 5Serve immediately, garnished with fresh chopped parsley and lemon wedges.