Mediterranean Halibut Provencal
Our Halibut Provencal works well for a casual weeknight or a weekend dinner party. This one-skillet dinner is not only healthy and delicious, but it's also simple to make. The fragrant tomato sauce with onions, herbs, and olives has a touch of anchovy paste to give the dish even more depth of flavor. You can serve this Mediterranean halibut over your favorite type of pasta or rice to drench in the rich tomato sauce.
Servings: 4 servings
Ingredients
- 4 Halibut fillets 6 to 8 ounces each
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 red onion thinly sliced
- ¼ teaspoon red pepper flakes
- 2 garlic cloves finely minced
- ½ cup dry white wine
- ¼ cup clam juice
- 1 28 ounce can tomatoes, crushed, with the juices
- 2 tablespoons tomato paste
- 2 teaspoons anchovy paste optional
- 2 teaspoon Herbes de Provence
- ½ cup kalamata olives pitted
Bread Crumb Topping
- ⅓ cup dried bread crumbs
- 1 tablespoon olive oil
- 1 teaspoon Herbs de Provence
- ¼ teaspoon salt
- zest from 1 lemon
Instructions
- Preheat the oven to 375°. Sprinkle both sides of the halibut with salt and pepper.
- Heat olive oil in an oven-proof skillet over medium-high heat. Add the onion and cook for about 4 to 5 minutes until slightly browned. Add red pepper flakes and garlic. Cook, stirring constantly for 1 minute.
- Add wine, clam juice, crushed tomatoes, tomato paste, anchovy paste, and Herbs de Provence. Simmer for 8 to 10 minutes to reduce the sauce a little then remove from heat and stir in the olives. (If you want the sauce thinner, only simmer it for a minute).
Make the bread Brumb Topping and Bake
- In a small dish, stir together the bread crumbs, olive oil, herbs, salt, and lemon zest.
- Arrange the halibut fillets over the tomato mixture then sprinkle the bread crumb mixture over the top.
- Bake for 15 to 30 minutes until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish fillets. If the fillets are 1-inch thick, they will take approximately 22 to 25 minutes. If you have an instant-read thermometer, the halibut will be done when the internal temperature reads 130°F.
Notes
Anchovy paste is optional but adds a rich flavor without making the dish taste like anchovies.
If you can't find Herbs de Provence, blend 1/2 teaspoon each of dried rosemary, thyme, oregano, lavender buds, fennel, and tarragon.
Nutrition
Serving: 1 | Calories: 398kcal | Carbohydrates: 22g | Protein: 46g | Fat: 11g | Saturated Fat: 1.6g | Sodium: 688mg | Fiber: 4g | Sugar: 8g
