Halibut Provençal

Name: Halibut Provençal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons black pepper; 2 teaspoons capers; 1 kilograms halibut or cod fillets; 0 teaspoons crushed red pepper; 237 milliliters dry white wine; 414 milliliters thinly sliced fennel bulb (about 1 small bulb); 79 milliliters chopped fresh basil; 2 garlic cloves, sliced; 59 milliliters chopped pitted kalamata olives; 1 Tbsp olive oil; 591 milliliters slivered onion; 473 milliliters chopped peeled plum tomato (about 4 tomatoes); 1 teaspoons salt, divided; 1 Tbsp tomato paste; 118 milliliters water

Need a gluten free, dairy free, and primal main course? Halibut Provençal could be an amazing recipe to try. One portion of this dish contains around 32g of protein, 5g of fat, and a total of 244 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. If you have kalamatan olives, olive oil, capers, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Heat oil in a large ovenproof skillet over medium-high heat, and add garlic. Cook 30 seconds, stirring constantly; add onion and 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally.

Ingredients you will need

Garlic

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add tomato and next 8 ingredients (tomato through bay leaf); cook for 10 minutes. Stir in water.

Ingredients you will need

Bay Leaves

Tomato

Water

Sprinkle 1/4 teaspoon salt and black pepper over fish; place fish on top of onion mixture. Wrap handle of skillet with foil; cover and bake at 450 for 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Ingredients you will need

Salt And Pepper

Bay Leaves

Onion

Fish

Wrap

Equipment you will use

Oven

Frying Pan

Aluminum Foil

Equipment

Oven

Frying Pan

Aluminum Foil

Ingredients

Servings:

bay leaf 0teaspoons

black pepper 2teaspoons

capers 1kilograms

halibut or cod fillets 0teaspoons

crushed red pepper 237milliliters

dry white wine 414milliliters

thinly sliced fennel bulb (about 1 small bulb)79milliliters

chopped fresh basil 2

garlic cloves, sliced 59milliliters

chopped pitted kalamata olives 1Tbsp

olive oil 591milliliters

slivered onion 473milliliters

chopped peeled plum tomato (about 4 tomatoes)1teaspoons

salt, divided 1Tbsp

tomato paste 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.