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Greenland halibut with dried tomatoes

2 large filets of Greenland halibut, rinsed and cut into 2
2 shallots, dry, peeled and chopped
1 stalk of celery with leaves, sliced
250 ml dry white wine
375 ml water
2 slices of fresh fennel
1 sprig of thyme
2 sprigs of fresh parsley
15 ml (1 tbsp.) of olive oil
3 cloves of garlic, peeled, smashed and chopped
3 fresh tomatoes, peeled, seeded and copped
30 ml (2 tbsp.) dried tomatoes, chopped
15 ml (1 tbsp.) fresh basil, chopped
Salt and pepper
Lemon juice
4 portions
1. In a frying pan, add the Greenland halibut filets, shallots, celery, wine, water, fennel, thyme and parsley. Season with salt and pepper and cover with wax paper so that it touches the surface of the liquid. Bring to a boil at medium heat.
2. Lower heat and flip the fish filets. Let simmer 2 minutes. Remove the filets from the pan and set aside.
3. Heat the cooking liquid at high heat and reduce by 2/3. Reserve.
4. In another pan, heat the olive oil at high heat. Sauté the garlic 1 minute. Add the fresh tomatoes and dried tomatoes. Sprinkle with basil. Add salt and pepper. Cook for 6 minutes at high heat.
5. Add the fish filets, with a small amount of the cooking liquid, to the tomato sauce. Simmer 3 minutes to re-heat the fish. Squeeze lemon juice on top and serve.