Roasted Halibut With Tomato Cream Sauce

Total Time
Prep 5 mins
Cook 15 mins

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

Ingredients Nutrition


  1. Combine mustard, herbs, garlic & olive oil.
  2. Brush on fish& shrimp; marinate for 30 minutes.
  3. Oil the base of an ovenproof baking dish; place fish in the center.
  4. Scatter tomatoes around fish & sprinkle with herbs.
  5. Bake in preheated 450°F oven for 5 minutes.
  6. Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
  7. Remove from the oven; pour the juices & tomatoes into a small pot.
  8. Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
  9. If you prefer a smooth sauce, whisk with an immersion blender.
  10. Serve fish surrounded by shrimps & topped with sauce.


Most Helpful

This was fantastic. I was kind of afraid - the smell of the fish when it was marinating was horrid and I thought I would be disappointed. However, the final product was amazing - it tasted like a 5 star restaurant meal! I will definitely be making this again! Like several other reviewers, I made this with Lemon Rice (Recipe #75113) and the two complimented each other perfectly!

zepharum August 23, 2007

This was a very easy recipe and was exceptionally good. I substituted the shrimp for scallops and just seared them and then added them to the dish at the end as I didn't want to over cook them.

jsgood January 22, 2008

Countryladay, this was raved about by my guests and by dh! The finished dish looked gorgeous, and dh had to go show it around to everyone b4 we plated it in the kitchen. Next time I make it, I would add a tsp or two of sugar/splenda to the tomato sauce. Just to cut the acidity a little. We served it with broc and cauli, but I do think it would be great over spinach!

A la Carte August 24, 2005

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