Baked halibut in wine with herbs
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 547, total fat 24 G., saturated fats 4 G., proteins 53 G., carbohydrates 28 G., fiber 7 G., cholesterol 113 mg, sodium 2235 mg, sugar 1 G.
Calories 547, total fat 24 G., saturated fats 4 G., proteins 53 G., carbohydrates 28 G., fiber 7 G., cholesterol 113 mg, sodium 2235 mg, sugar 1 G.
Halibut fillet is baked on a fragrant bed of thyme, parsley, and bay leaf in dry vermouth, which infuses the fish with a whole range of flavors. The aromatic juices from the pan are then reduced on the stovetop, creating a wonderful light sauce for the halibut. Serve the fish with cherry tomatoes, herbs, roasted garlic, and a homemade tapenade of chopped olives with thyme and lemon zest. A wonderful idea for a light Mediterranean-style dinner!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Halibut
- 4 sprigs of thyme
- 8 sprigs of parsley
- 2 bay leaves, preferably fresh
- 8 cloves garlic, crushed
- 2 (450 g) halibut steaks, 3 cm thick, tail part
- 3/4 cup dry vermouth
- 4 tbsp. l. olive oil
- 2 tsp freshly squeezed lemon juice
- 12 red and yellow cherry tomatoes, for serving
Tapenade
- 0.5 cup pitted Kalamata olives, chopped
- 1 tbsp. l. olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely grated lemon zest
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Recipes with similar ingredients: halibut, cherry tomatoes, lemon juice, vermouth, tapenade (olive paste), Kalamata olives, lemon zest, thyme, parsley
Cooking the dish according to the recipe:
- Preheat the oven to 230°C. In a medium baking dish, make a bed of thyme, parsley, and bay leaf, then sprinkle with garlic. Set aside 4 parsley sprigs for serving. Season the fish on both sides with salt and black pepper and place on top of the herbs.
- Add vermouth and drizzle the fish with 2 tablespoons of olive oil, cover with foil, and bake until the fish is firm, 20-22 minutes.
- Carefully pour the juices from the pan into a small saucepan and set the fish aside. Set aside the garlic and 4 sprigs of thyme for serving. Bring the sauce to a boil over high heat and simmer for 5 minutes, until the liquid has reduced by half. Whisk in the remaining 2 tablespoons of olive oil and lemon juice. Season with salt and pepper to taste. Set aside.
- Remove bones from the fish; run the handle of a spoon along each side of the center bone, then remove it.
- Cut the fish steaks in half crosswise and divide them among 4 serving bowls. Pour the sauce over the fish and serve with a dollop of tapenade, if using, and garnish with thyme sprigs, garlic, and tomatoes.
To make tapenade, combine olives, oil, thyme, and lemon zest. Season with pepper and set aside.
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