• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Oven-Poached Halibut Provençale

  • 6servings
  • 315calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3 garlic cloves, minced

  3. 2 cups chopped fennel bulb

  4. 1 1/2 cups chopped onion

  5. 1 teaspoon salt, divided

  6. 4 cups diced tomato

  7. 1/3 cup chopped fresh basil

  8. 1/3 cup chopped fresh flat-leaf parsley

  9. 6 (6-ounce) halibut fillets

  10. 1 cup dry white wine

  11. 1/3 cup dry breadcrumbs

  12. 2 tablespoons chopped pitted kalamata olives

  13. 1 teaspoon dried herbes de Provence

  14. 1 teaspoon olive oil

  15. 1/2 teaspoon coarsely ground black pepper

  16. Fresh flat-leaf parsley sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add fennel, onion, and 1/2 teaspoon salt; sauté 8 minutes or until lightly browned. Stir in diced tomato; cook 2 minutes. Remove from heat; stir in fresh basil and fresh parsley.

  3. Spoon half of tomato mixture into a 13 x 9-inch baking dish. Place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with 1/4 teaspoon salt. Spoon remaining tomato mixture over fillets. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  4. Preheat broiler.

  5. Combine the breadcrumbs, olives, herbes de Provence, 1 teaspoon oil, pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Broil 5 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback