Baked Halibut with Savory Tomato Stew
Tender halibut fillets are baked to perfection and served over a rich, thick tomato and onion sauce.
Story
This dish balances the mild, flaky texture of halibut with the sweet and tangy depth of a reduced tomato stew. Baking the fish separately ensures it stays moist, while the stovetop sauce concentrates the flavors of onion and tomato.
Ingredients
Halibut fillets
2 pieces
Ripe tomatoes
2 large
Onion
1 medium
Lemon juice
1 tbsp
Salt
to taste
Black pepper
to taste
Hot water
1 cup
Instructions
1
Marinate the fish
Season the halibut fillets generously with salt, black pepper, and lemon juice. Let them sit for about 20 minutes to absorb the flavors. Before cooking, pat the fillets completely dry with paper towels.
2
Prepare the tomato base
Dice the tomatoes and the onion into small, even cubes. Heat a pan over medium heat and sauté the onion until it becomes translucent and fragrant. Add the chopped tomatoes and stir-fry briefly.
3
Simmer the sauce
Pour in enough hot water to just cover the vegetables. Season with a pinch of salt. Bring the mixture to a gentle boil and let it simmer until the liquid reduces significantly and the sauce becomes thick and stew-like.
4
Bake the halibut
Preheat your oven to 180°C (356°F). Wrap the dried halibut fillets loosely in aluminum foil. Place them on a baking sheet and bake for 15 to 20 minutes, or until the fish flakes easily with a fork.
5
Assemble and serve
Spoon a generous amount of the thick tomato stew onto serving plates. Carefully place the baked halibut on top of the sauce and serve immediately.
