Halibut Bake

Serves 6

This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.

6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan

TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme

Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.

Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.

To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.

Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.