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Oven-Poached Halibut Provençale



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Still Waters off the Plage Notre Dame, Provence-Alpes-Cote-D'Azur, France
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La Belle Cuisine


Oven-Poached Halibut Provençale

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6 servings

Cooking spray
1 cup dry white wine
Six 6-ounce halibut steaks
6 cups diced tomato
2 cups finely chopped onion
1/4 cup chopped fresh or
4 teaspoons dried basil
1/4 cup chopped fresh parsley or
4 teaspoons dried parsley flakes
2 tablespoons minced Kalamata olives
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon pepper
2 garlic cloves, minced
1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil

Preheat oven to 350 degrees F.
Coat a 13 x 9-inch baking dish with cooking spray. Pour wine into dish
and arrange halibut steaks in dish. Combine tomato, onion, basil, parsley, olives, olive oil, salt, anchovy paste, pepper and garlic in a bowl; stir well
and spoon over halibut. Bake 35 minutes.
Combine breadcrumbs, cheese and 1 teaspoon oil in bowl; stir well.
Sprinkle over tomato mixture and broil until crumbs are golden.

Featured Archive Recipes:
Mediterranean Halibut Stew
A Perfect Fit for Halibut (Alain Ducasse)
Poached Red Snapper Provençal (Jacques Pépin)
Provençal Fish Stew (Emeril Lagasse)

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