serves 6

¼ cup extra virgin olive oil

2 medium yellow onions, sliced thin

2½ cups white wine

2½ cups marinara sauce

1/3 cup Dijon mustard

¼ cup capers, drained

½ cup flour

½ cup cornmeal

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons butter

6 skinless, boneless halibut filets

2 tablespoons fresh chopped parsley

Preheat oven to 400 ˚. Heat olive oil in a medium sauce pot and sauté onions in olive oil until soft. De-glaze with white wine and add marinara sauce, Dijon mustard and capers. Simmer over low heat for ten minutes, stirring occasionally. While sauce is simmering, mix flour, cornmeal, salt and black pepper together to make a breading for the fish. Melt butter in a large sauté pan, and then dredge the fish in breading. Sauté both sides of fish until golden brown. Place fish in a shallow casserole dish, cover with 3 – 4 cups of tomato caper sauce (you will have extra sauce) and bake for 7-10 minutes. Garnish with chopped parsley and serve with extra sauce, as desired.

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