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Baked Halibut with Tomato Caper Sauce

Recipe byNazzareno

Serves for six portions
For the tomato caper sauce
1 tablespoon extra virgin olive oil, ½ medium onion, finely chopped, 4 garlic cloves, chopped, 70g capers, drained, rinsed and finely chopped mixed with the chopped garlic, 2kg tomatoes, peeled, seeded and chopped, Salt, freshly ground pepper to taste, Pinch of sugar, 1 teaspoon chopped fresh thyme leaves, 10g fresh basil leaves
For the baked halibut
Recipe tomato-caper sauce, above, 6 X 150g halibut steaks, Salt, preferably sea salt, freshly ground pepper, 1 tablespoon extra-virgin olive oil, 6 lemon slices

  2.  Add the tomatoes, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Keep the sauce warn at a side. Preheat the oven to 180°c. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the steaks, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake for 15 minutes. Check the fish; if you can cut into it with a fork, it is done, if not return to the oven for five minutes more and check again. Remove the lemon slices from the fish. Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. garnish with basil leaves and serve.



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