Oven-poached Halibut Provencal
"This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!"
photo by Derf2440
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 cup white wine
- 6 (6 ounce) halibut steaks (or other white fish)
- 6 cups tomatoes, diced
- 2 cups onions, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fresh basil, chopped
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon anchovy paste
- 1⁄8 teaspoon black pepper
- 2 garlic cloves, minced
- 1⁄4 cup breadcrumbs
- 1 tablespoon parmesan cheese
- 1 teaspoon olive oil
directions
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
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Reviews
-
This halibut was very good. I did not have any anchovy paste so maybe it is even more flavorful with the paste. I don't know if it is just me, but I have made halibut several times, and no matter how I prepare the fish, it just doesn't have enough flavor for me. This recipe was the most flavorful I have had. Thanks for the recipe! -
This was a nice way to serve Halibut - the topping reminded me of bruschetta. I'm not big on raw onions and next time will saute them a bit before adding them because the cook time really isn't long enough for them to cook and soften. Other than that, it's a tasty dish and enjoyed by all. -
Very nice halibut, the combination of the provencal veggies offset by the white wine was quite delicious. We enjoyed the crunchy topping, the parmesan cheese was a lovley finish. Thanks for sharing a recipe we will be making agian.
RECIPE SUBMITTED BY
C in PA
Lancaster, PA
I currently live in Lancaster, Pennsylvania, although that will be changing shortly. I was living in Guatemala for the past few months, and plan on returning for a 2 year teaching assignment this coming January.
I have always loved to cook, and the more complicated recipe, the better. I also love any type of ethnic food, so most of the recipes you see in my cookbook are of that variety.
