Halibut with Acqua Pazza

Name: Halibut with Acqua Pazza
Ingredients: 1 small onion, finely chopped; 1 large garlic clove, minced; 1 carrot, finely chopped; 1 celery stick, finely chopped; 3 tbs. Extra Virgin Olive Oil; 2 cups cherry tomatoes, halved; 1 ½ cup Viansa Vittoria Pinot Grigio; 1 sprig fresh rosemary; 3 tbs. capers; Salt & Pepper; Dash of red pepper flakes; 4 Halibut Fillets

Featured by Viansa Winery in the Gold Wine Club.

Ingredients

1 small onion, finely chopped
1 large garlic clove, minced
1 carrot, finely chopped
1 celery stick, finely chopped
3 tbs. Extra Virgin Olive Oil
2 cups cherry tomatoes, halved

1 ½ cup Viansa Vittoria Pinot Grigio
1 sprig fresh rosemary
3 tbs. capers
Salt & Pepper
Dash of red pepper flakes
4 Halibut Fillets

Instructions

Heat oven to 400 degrees F. Heat 3 tbs of Viansa's Extra Virgin Olive Oil in pan. Add onion, celery, carrot and garlic. Cook until tender. Add wine, rosemary, thyme, seasonings, capers and tomatoes. Bring to a boil. Add fish fillets, vegetables. Bake about 20 minutes, or until fillets are completely cooked. Remove the rosemary sprig. Serve the fillets in individual bowls. Garnish with ¼ cup fresh chopped parsley.