Mediterranean Halibut Provencal
Halibut fillets bake in a savory tomato sauce and finish with a lemony bread crumb topping for a dinner that feels a little special without being fussy. The sauce adds plenty of flavor, and the crisp topping gives the fish a nice bit of texture.
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 crushed red pepper flakes
- 2 garlic cloves finely minced
- ½ cup dry white wine
- ¼ cup clam juice
- 1 (28 ounce) can canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons anchovy paste optional
- 2 teaspoon Herbes de Provence
- ½ cup kalamata olives pitted
Bread Crumb Topping
- ⅓ cup bread crumbs
- 1 tablespoon olive oil
- 1 teaspoon Herbes 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 serving | Calories: 398kcal | Carbohydrates: 22g | Protein: 46g | Fat: 11g | Saturated Fat: 1.6g | Sodium: 688mg | Fiber: 4g | Sugar: 8g
