Oven-Poached Halibut Provençale

Name: Oven-Poached Halibut Provençale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 59 milliliters chopped fresh or 4 teaspoons dried basil; 59 milliliters dry breadcrumbs; 237 milliliters dry white wine; 59 milliliters chopped fresh parsley or 4 teaspoons dried parsley flakes; 2 garlic cloves, minced; 1 kilograms halibut steaks; 2 Tbsps minced kalamata olives; 1 Tbsp olive oil; 1 teaspoon olive oil; 473 milliliters finely chopped onion; 1 Tbsp grated Parmesan cheese; 0 teaspoons pepper; 1 teaspoons salt; 1 liters diced tomato

Oven-Poached Halibut Provençale

Oven-Poached Halibut Provençale is a pescatarian recipe with 6 servings. This main course has 291 calories, 35g of protein, and 7g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of anchovy paste, pepper, breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

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Oven

Coat a 13 x 9-inch baking dish with cooking spray.

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Cooking Spray

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Baking Pan

Pour wine into dish, and arrange halibut steaks in dish.

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Halibut Steaks

Wine

Combine tomato and next 9 ingredients (tomato through garlic) in a bowl; stir well, and spoon over steaks.

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Garlic

Steak

Tomato

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Bowl

Bake at 350 for 35 minutes or until fish flakes easily when tested with a fork.

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Fish

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Oven

Combine breadcrumbs, cheese, and 1 teaspoon oil in a bowl; stir well.

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Breadcrumbs

Cheese

Cooking Oil

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Bowl

Sprinkle over tomato mixture, and broil until crumbs are golden.

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Tomato

Serve immediately.

Equipment

Oven

Baking Pan

Bowl

Ingredients

Servings:

1teaspoons

anchovy paste 59milliliters

chopped fresh or 4 teaspoons dried basil 59milliliters

dry breadcrumbs 237milliliters

dry white wine 59milliliters

chopped fresh parsley or 4 teaspoons dried parsley flakes 2

garlic cloves, minced 1kilograms

halibut steaks 2Tbsps

minced kalamata olives 1Tbsp

olive oil 1teaspoon

olive oil 473milliliters

finely chopped onion 1Tbsp

grated Parmesan cheese 0teaspoons

pepper 1teaspoons

salt 1liters

diced tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.