Prep 20 mins
Cook 40 mins
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!
- 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
- 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.
This halibut was very good. I did not have any anchovy paste so maybe it is even more flavorful with the paste. I don't know if it is just me, but I have made halibut several times, and no matter how I prepare the fish, it just doesn't have enough flavor for me. This recipe was the most flavorful I have had. Thanks for the recipe!
This was a nice way to serve Halibut - the topping reminded me of bruschetta. I'm not big on raw onions and next time will saute them a bit before adding them because the cook time really isn't long enough for them to cook and soften. Other than that, it's a tasty dish and enjoyed by all.
Very nice halibut, the combination of the provencal veggies offset by the white wine was quite delicious. We enjoyed the crunchy topping, the parmesan cheese was a lovley finish. Thanks for sharing a recipe we will be making agian.