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Baked Halibut Provencal

1 sm Onion; sliced thinly
1 ts Olive oil
1/2 ts Rosemary; dried, whole
1 Clove garlic; thinly sliced
1 Piece (1.5-inch) orange peel
3/4 c Low-sodium tomatoes; undrained; diced
1 ts Capers
2 ts Fresh orange juice
1/8 ts Fresh ground pepper
2 (4-oz) halibut fillets
2 ts Kalamatra olives; chopped


Combine onion, olive oil, 1/4 teaspoon rosemary, garlic, and orange peel in a 13-x 9-x 2-inch baking dish. Bake, uncovered, at 400 for 10 minutes or until onion begins to brown, stirring once. Stir in tomato and capers; bake 5 additional minutes or until mixture thickens. Stir in orange juice and pepper. Add halibut to tomato mixture; sprinkle with remaining 1/4 teaspoon of rosemary. Spoon tomato mixture over halibut; bake, uncovered, 10 minutes or until fish flakes at the edges when tested with a fork. Don't over cook, if fish is slightly underdone in the center don't worry it will continue to cook in the sauce. This is especially true if it is held a short amount of time before service. Remove and discard orange peel. Sprinkle with olives and serve. Yield: 2 servings.




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