Halibut Provençal
Recipe Date:
December 21, 2020
Serving Size:
4
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, crushed
- ¼ teaspoon dried red pepper flakes
- 2 shallots, thinly sliced
- 1 fennel bulb, diced
- 1, 14-oz can stewed tomatoes
- ½ cup bottled clam juice
- 1 1/2 lbs halibut, cut into 3-inch pieces
- 1 tablespoon fresh sage, cut into fine strips
- Salt & pepper to taste
Directions
- Preheat the oven to 400 degrees.
- Open up and pour yourself a glass of your favorite Starfield wine!
- Heat the olive oil in a deep ovenproof skillet over medium heat, and sauté the garlic and red pepper flakes for 1 minute.
- Add the shallots and fennel; cook for 5 minutes.
- Add the stewed tomatoes and clam juice. Simmer for an additional 5 minutes until the fennel is tender and the liquid is slightly reduced. Remove from heat.
- Season the halibut with salt and pepper, and then arrange over hot tomato mixture in skillet. Bake for 17-20 minutes, until the fish is cooked through. Sprinkle with sage and serve.
