Community Pick
Roasted Halibut With Tomato Cream Sauce
"This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating."
photo by msmia
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons stone ground dijon mustard
- 1 teaspoon dried herbes de provence
- 1 teaspoon chopped garlic
- 2 tablespoons olive oil
- 6 (6 ounce) halibut fillets or (6 ounce) cod fish fillets
- 12 shrimp
-
SAUCE
- 1 tablespoon olive oil
- 1 cup canned tomato, drained & chopped
- 1 teaspoon herbes de provence
- salt & freshly ground black pepper
- 1⁄3 cup whipping cream
directions
- Combine mustard, herbs, garlic & olive oil.
- Brush on fish& shrimp; marinate for 30 minutes.
- Oil the base of an ovenproof baking dish; place fish in the center.
- Scatter tomatoes around fish & sprinkle with herbs.
- Bake in preheated 450°F oven for 5 minutes.
- Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
- Remove from the oven; pour the juices & tomatoes into a small pot.
- Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
- If you prefer a smooth sauce, whisk with an immersion blender.
- Serve fish surrounded by shrimps & topped with sauce.
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Reviews
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This was fantastic. I was kind of afraid - the smell of the fish when it was marinating was horrid and I thought I would be disappointed. However, the final product was amazing - it tasted like a 5 star restaurant meal! I will definitely be making this again! Like several other reviewers, I made this with Lemon Rice (Recipe #75113) and the two complimented each other perfectly! -
This was a very easy recipe and was exceptionally good. I substituted the shrimp for scallops and just seared them and then added them to the dish at the end as I didn't want to over cook them. -
Countryladay, this was raved about by my guests and by dh! The finished dish looked gorgeous, and dh had to go show it around to everyone b4 we plated it in the kitchen. Next time I make it, I would add a tsp or two of sugar/splenda to the tomato sauce. Just to cut the acidity a little. We served it with broc and cauli, but I do think it would be great over spinach!
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This was an amazing dish! I omitted the shrimp due to an allergy, and did not have any cream in the house so I used half & half. The sauce was sublime. I am tempted to make the sauce alone for other uses, but I'm not sure it would be the same without that certain something imparted by the fish when the tomatoes are cooked along side the filet. I loved the herbes de provence, it think it makes the dish, but I could see how mixing it up and using different herb combinations could work as well. I definitely see myself serving this dish to company and have no doubt that my foodie friends would love it. <br/>Follow the recipe and the clear instructions for a sure hit - or be adventurist and fool around with the ingredients. I would highly recommend this recipe! Thanks so much CountryLady. -
I'm constantly on the lookout for halibut recipes since we have an abundant supply in the Halibut Fishing Capital of the World, and this hit the mark. Made it almost exactly as posted, though I had to substitute canned whole plum tomatos that I chopped and drained. LOVED the sauce, in fact, I think leftovers (if any) would be excellent over pasta. My husband really enjoyed it and my kids asked for seconds, too - now that's a winner in my book! Thanks for sharing this delicious recipe.
see 17 more reviews
Tweaks
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Very good, even though as usual I didn't follow the recipe exactly! I substituted fine herbs for the herbs de provence , because that is what I had on hand, and used Halibut steaks instead of fillets. I also used a whole pack of shrimp. For the sauce I used fresh tomato and omitted the cream. -
This was a very easy recipe and was exceptionally good. I substituted the shrimp for scallops and just seared them and then added them to the dish at the end as I didn't want to over cook them.
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I made this fantastic dish using 8 salmon fillets instead of halibut for Sunday dinner, and I increased the shrimp, plus all the other ingredients slightly... my guests thought they were dining out at a fancy restaurant! although I had to go across town to purchase the herbes de provence at a bulk spice store, this dish made it all worth while! The only change I made was I used pre-sauteed cherry tomatoes that were sliced in half from my garden, which in my opinion was the right choice for this dish, they added so much flavor. Marg, thank you once again for another winner, and for making my dinner such a huge success, we enjoyed this dish so much!...Kittencal
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
<img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
