Halibut Catalan

December 19, 2015

405

This Mediterranean fish dish cooked in thick sauces,highly flavored with tomatoes, onion and garlic.Halibut lends itself well to this particular combination of flavors, though you could make this with any white fish you can get hold of or wish to use.

6 tbsp olive oil
Juice of 1 lemon
Salt and freshly ground pepper
4 slices filleted halibut or halibut steaks ( or any white fish)
1 small onion,peeled and finely chopped
2 garlic cloves, crushed with 1 tsp salt
1 tbsp plain flour
1/4 kilo tomatoes,skinned,seeded and chopped
1 tbsp tomato puree
300 ml dry white wine
TO FINISH:
1/4 Cup finely chopped hazelnuts
2 tbsp freshly chopped parsley

Mix together 4 spoons of oil,lemon juice and salt and pepper to taste.Leave the halibut to soak in this marinade for 1 to 2 hours before cooking , basting and turning occasionally. Heat the remaining oil in a deep flameproof casserole.Add the onion and garlic and fry gently until slightly golden.Stir in the flour, tomatoes, tomato puree and white wine.Slowly bring to the boil, stirring constantly.Add the marinated halibut, coating the fish with this sauce, and cover with a lid or foil.Transfer to a moderate oven ( 180 C / 350 F or Gas mark 4) and bake for about 20 mins or until the fish is tender and will flake easily with a fork. Remove form the oven and top with the chopped hazelnuts and parsley. Serve immediately with creamed potatoes and some buttered rolls on the side.

Nutritions

Calories
542

Sodium
172mg
7% DV

Fat
43g
66% DV

Protein
16g
33% DV

Carbs
20g
7% DV

Fiber
7g
29% DV