Halibut a la Provencale with Quinoa

I wanted to use up some Halibut that a neighbor of mine gave to me (Thanks Mr. Bengard). I also wanted to try a new recipe for the fish since I've never cooked it before. I went to the Julia Child cook book and found the Halibut a la Prevencale recipe. I tweaked it a little to fit my tastes. I served this with some quinoa to keep it healthy.

Ingredients:
4 Halibut fillets
1/2 onion sliced
2 shallots, sliced
1 tsp. herbs de provence 
5 tomatoes, seeded and chopped
1/2 cup white wine- preferably chardonay
1/2 cup chicken stock
lemon
1 tbsp brown sugar (if necessary)
Olive Oil
Salt and Pepper

Directions:

1. Preheat oven to 350. Line a pan that is 2 inches tall and large enough to hold all of the fish with aluminum foil.

2. In a large saute pan, heat 2 tbsp. of olive oil over medium high heat. Season fish fillets with salt and pepper and saute in pan. Cook on each side for 3-4 minutes or until each side is slightly browned. Remove fish from pan, place into foil lined pan and set aside.

3. Add onion and shallots to the same pan that you cooked the fish in. Season with a pinch of salt and pepper and cook over low heat until translucent.

4. Add tomatoes and herbs de provence to pan and cook for 2 minutes. Cover pan with a lid or aluminum foil and allow tomato mixture to cook for 5 minuntes or until tomatoes are soft.

5. Add wine to the pan (be careful! wine can catch on fire! Alcohol and flames are dangerous!) and turn heat to high. Reduce liquid by 1/2. Taste liquid and see if it needs any salt and pepper.

6. Pour tomato and wine mixture over the fish in the pan. Cover with foil and place into the preheated oven. Cook for 15 minutes. Remove cover and cook another 10-15 minutes or until fish is opaque all the way through.

7. Remove fish from sauce and place on a platter. Turn off oven and place fish inside or put the fish near the stove to keep it warm for the next few minutes.

8. Place tomato and wine liquid into a clean sauce pan. Add chicken stock to pan. Cook over high heat to reduce the liquid. Taste the sauce- mine was a little acidic so I added some brown sugar to balance the flavor.

9. Once the sauce has reduced by half, puree it in a blender. If you want it to be extra smooth you can strain it but I wanted to keep it chunky.

10. Serve some of the fish with some sauce over the top and serve!