OVEN-POACHED HALIBUT PROVENCAL

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Oven-poached Halibut Provencal image

This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!

Provided by C in PA

Categories     Halibut

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup white wine
6 (6 ounce) halibut steaks (or other white fish)
6 cups tomatoes, diced
2 cups onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon black pepper
2 garlic cloves, minced
1/4 cup breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Place wine and fish in an oiled 13"x9" baking dish.
  • Combine tomato through garlic, and spoon over fish.
  • Bake 35 minutes.
  • Preheat broiler.
  • Combine breadcrumbs, parmesan cheese, and olive oil.
  • Sprinkle over fish, and broil until toasted.
  • Serve.

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