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Sun-Dried Tomato Crusted Halibut

by Dave W in User Contributed

A simple, prize-winning recipe for making a tasty and healthy halibut.

  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 35 mins
  • Comments: 0
  • Views: 2546
  • Success No Ratings
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Step 1: Preparing the fish

Preparing the fish

Preheat oven to 425°
From a skinless, boneless fillet of halibut, cut one-inch thick slices across the grain of the fillet. If using thin fillets plan on two or three slices per person, or about 5 or 6 ounces per person .

  • 1.5 pounds boneless and skinless halibut fillet

Step 2: Preparing the sun-dried tomato topping

Preparing the sun-dried tomato topping

Cover 6 or 8 pieces of tomato with boiling water and soak for 2 minutes, then drain and coarsely chop.
To the chopped tomato add one tbsp finely snipped chives, one tbsp chopped capers, 1/2 tsp freshly ground pepper and two tbsp each of extra virgin olive oil and melted butter. Season with salt. Mix well.

  • 6 to 8 pieces of packaged sun-dried tomatoes
  • 1 cup of boiling water
  • 1 tbsp chopped coarsely chopped capers
  • 1 tbsp finely chopped chives
  • 1/2 tsp freshly ground pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp melted butter
  • Salt to taste

Step 3: Readying fish to bake

Readying fish to bake

Roll each fillet slice in fine bread crumbs and place in a well-oiled 9 X 12 baking dish, with 1/4-inch of white wine (about 4 to 6 ounces) on the bottom. Place a teaspoonful or two of the tomato mixture on each fillet piece, spread thinly to cover piece.

Liberally sprinkle each piece of fish with fine bread crumbs (four tbsp) mixed with a little melted butter(one tbsp), and top with a sprinkle of freshly toasted sliced almonds (two tbsp).

Bake for 8 to 12 min on a mid-level rack until the fish is just opaque.

I like to serve the halibut with some steamed asparagus and a mushroom risotto.

  • one cup of Panko or fine bread crumbs
  • 2 tbsp toasted almond slices
  • melted butter
  • 1/2 cup white wine

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