• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 sprigs thyme

  2. 8 sprigs parsley

  3. 2 bay leaves, preferably fresh

  4. 8 cloves garlic , smashed

  5. 2 (1 pound) halibut steaks,

  6. 1 1/4-inch thick, from tail end of fish

  7. Kosher salt and freshly ground black pepper

  8. 3/4 cup dry vermouth

  9. 4 tablespoons extra-virgin olive oil

  10. 2 teaspoons freshly squeezed lemon juice

  11. 12 cherry or pear, red and yellow tomatoes, for garnish

  12. Optional serving suggestion: Tapenade , recipe follows

  13. 1/2 cup pitted and chopped kalamata olives

  14. 1 tablespoon extra-virgin olive oil

  15. 1 teaspoon fresh thyme leaves

  16. 1 teaspoon finely grated lemon zest

  17. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. In a medium gratin dish or baking dish , make a bed of herbs with the thyme, parsley and bay leaves , scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.

  3. Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes .

  4. Tapenade:

  5. To make the tapenade: Combine the olives, oil, thyme, and lemon zest , stir to combine. Season with pepper and set aside.

  6. Copyright 2003 Television Food Network, G.P. All rights reserved


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