Sicilian Baked Halibut with Fennel and Cherry Tomatoes

Halibut is a mild, meaty white fish that holds up nicely to baking, and here it rests right on top of sliced fennel and cherry tomatoes, so everything cooks together and the fish soaks up all that sweet, savory juice. Fennel softens into something almost silky in the oven, losing its raw licorice edge.

This is a genuinely heart-healthy plate, built the way Mediterranean cooking usually is — good olive oil, plenty of vegetables, and a modest portion of well-cooked fish, baked until it's opaque and flakes apart easily. It's light enough for a weeknight but feels a little more special than the usual routine.

Serve with crusty whole-grain bread or a simple side of rice to soak up the pan juices.