| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 sprigs thyme
- 8 sprigs parsley
- 2 bay leaves, preferably fresh
- 8 cloves garlic, smashed
- 2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish
- Kosher salt and freshly ground black pepper
- 3/4 cup dry vermouth
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 12 cherry or pear, red and yellow tomatoes, for garnish
- Optional serving suggestion: Tapenade, recipe follows
- 1/2 cup pitted and chopped kalamata olives
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
- Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
- To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 548 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 1 g |
| Protein | 53 g |
| Cholesterol | 113 mg |
| Sodium | 2235 mg |
Reviews
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Iw8 you u
Looks like a nice change from breaded fish. We have a freezer full of walleye every summer and would use that. Tapenade is a great idea for mildly flavored fish.
Didn’t have on hand the herbs the recipe called for so I used what I had, thyme, oregano, basil and rosemary. Also didn’t have vermouth so I used Sherry. Adjusted amounts since I was only making one filet, but it was delicious and loved the tapenade. Thumbs up from hubby too!
Love eAsy and delicious. Big pay off!
We thoroughly enjoyed this recipe, and I will be making it over and over. The halibut was moist and tender yet still firm enough to hold its shape. The flavoring was just right for this mild fish, and I will also be trying these ingredients on other fish as well. I did not make the Tapenade, and feel that the Kalamata olives would overtake all of the other flavorings which would have changed the real taste of these ingredients and the fish’s flavor.
Very good recipe for a poached method. The 3 of us enjoyed it. Rather than use the tomatoes as a garnish I cut them in half and layered them in a separate baking dish, cut side up, drizzled oil, lightly sprinkled onion powder, garlic salt, pepper and parm cheese. I then baked them the same time with the fish.
A great combination of herbs and flavors. I accidentally overcooked the fish, but the tapenade was so good, it didn’t matter. I will make a double batch of it next time.