Baked Halibut with White Wine, Olives, Capers and Tomatoes

Name: Baked Halibut with White Wine, Olives, Capers and Tomatoes
Cuisine: Mediterranean
Ingredients: Heinen's extra virgin olive oil for drizzling; 3 shallots, thinly sliced; 3 garlic cloves, thinly sliced; 10 oz. grape tomatoes; Salt and pepper, to taste; 3/4 cup dry white wine, divided; 3 Tbsp. Heinen's capers; 1/2 cup Heinen's Kalamata olives, pitted and halved; 1 1/2 lbs. thick-cut halibut fillet, deboned; 3 sprigs oregano, leaves only