Roasted Halibut With Tomato Cream Sauce

CountryLady's Note:

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons stone ground dijon mustard
• 1 teaspoon dried herbes de provence
• 1 teaspoon chopped garlic
• 2 tablespoons olive oil
• 6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets
• 12 shrimp

SAUCE

• 1 tablespoon olive oil
• 1 cup canned tomato , drained & chopped
• 1 teaspoon herbes de provence
• salt & freshly ground black pepper
• 1⁄3; cup whipping cream

Directions:

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.

Reviews

[evelyn/athens]

This was a delicious supper. I used cod, but the sauce shines here. I served this with chia's red pepper pilaf and it was a great combination. Thanks.

[Marieskey]

This was an amazing dish! I omitted the shrimp due to an allergy, and did not have any cream in the house so I used half & half. The sauce was sublime. I am tempted to make the sauce alone for other uses, but I'm not sure it would be the same without that certain something imparted by the fish when the tomatoes are cooked along side the filet. I loved the herbes de provence, it think it makes the dish, but I could see how mixing it up and using different herb combinations could work as well. I definitely see myself serving this dish to company and have no doubt that my foodie friends would love it.
Follow the recipe and the clear instructions for a sure hit - or be adventurist and fool around with the ingredients. I would highly recommend this recipe! Thanks so much CountryLady.

[Daisy D Petals]

I changed the preparation slightly. For the sauce, I took the 12 shrimp (out of their shells and tails removed completely) and put them in the sauce, pureeing it all with a stick blender.

It was a big hit and even my brother, who usually hates fish, ate a huge portion!

I will definitely make this again.