Recipe courtesy of Sara Moulton
Baked Halibut Provencale
Total:
1 hr 40 min
Active:
15 min
Yield:
: 4 servings
Level:
Easy
Total:
1 hr 40 min
Active:
15 min
Yield:
: 4 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, sliced thinly
  • Salt and freshly ground black pepper
  • 1 1/2 cups peeled, seeded, and chopped tomato or 28-ounce can tomatoes, drained and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried crumbled
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 4 halibut fillets (6 ounces each), cut about 1-inch thick, or similar firm-fleshed fish such as cod or haddock
  • 1/2 cup chicken broth combined with 2 teaspoons cornstarch or arrowroot
  • 2 teaspoons tomato paste
  • 1/4 cup minced fresh parsley leaves, for serving

Directions

In a skillet heat the oil over moderate heat until it is hot, add the onion and salt and pepper to taste, and cook the onion, stirring occasionally, for 5 to 7 minutes, or until it is golden. Add the tomato, garlic, basil, and thyme and cook the mixture until thick, stirring occasionally, about 3 to 5 minutes more. Spoon half the tomato mixture into an oiled shallow flameproof baking dish just large enough to hold the fish in one layer, arrange the fish fillets on top of the tomato mixture, and sprinkle them with salt and pepper, to taste. Spoon the remaining tomato mixture over the fish and bake it in a preheated 375 degree F oven, covered with foil, until the fish just flakes about 15 minutes.

With a spatula, carefully transfer the fish to a large plate. Bring the tomato mixture in the baking dish to a simmer over moderate heat, add the broth and cornstarch mixture and the tomato paste, and simmer the sauce, stirring, until it is thickened. Let it cool. Carefully transfer the fish and its sauce to a flat freezer container with a tight-fitting lid, arranging the fish in a single layer. Freeze the fish for up to one month.

To reheat: Defrost the fish, covered, in the refrigerator. Transfer the fish to a baking dish and bake the fish, covered with foil, in a preheated 375 degree F oven for 15 to 20 minutes, or until it is heated through. Correct the seasoning, adding salt and pepper, to taste, and sprinkle the baked halibut with the minced parsley before serving.

IDEAS YOU'LL LOVE

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoe Francois

Saffron Halibut Packets

Recipe courtesy of Roger Mooking

G. Garvin's No-Bake Macaroni and Cheese

Recipe courtesy of G. Garvin

Halibut Provencale

Provencale Tomato Potato Stew

Recipe courtesy of Padma Lakshmi

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here