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Roasted Halibut

Heart Healthy Roasted Halibut Recipe

               
Roasted Halibut
Tender, flaky halibut joins a pepper-spiked tomato sauce for a luscious bite. Olives, potatoes, and capers add depth and brightness to this dish that is perfect for the health-conscious cook.
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Ingredients
Recipe yields 6 servings
5 garlic cloves, sliced
2 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
2 lbs fresh plum tomatoes, coarsely chopped or 1 can (28 oz) whole peeled tomatoes and their juices
1/4 cup red wine
1/4 cup halved, pitted oil-cured black olives
1/4 tsp black pepper
1 1/2 lbs small red potatoes, quartered
1 medium eggplant, unpeeled and cut into 1-inch cubes
2 Tbsp olive oil
3 shallots, peeled and quartered
1/2 tsp salt
12 oz halibut fillet, cut into 1 1/2-inch chunks
1 Tbsp drained capers, rinsed
1 1/2 Tbsp chopped fresh parsley
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Directions
Step 1

Lightly coat a medium pot with nonstick cooking spray and heat over low heat. Add garlic, anchovies and red-pepper flakes and cook, breaking up anchovies, until garlic is softened, 3 minutes. Add tomatoes and wine and increase heat to medium. Cook, stirring occasionally, until sauce thickens, about 20 minutes. Stir in olives and black pepper and simmer for 5 minutes.

Step 2

Meanwhile, preheat oven to 425°.

Step 3

In a bowl, toss potatoes and eggplant with oil, shallots and black pepper to taste. Spread mixture in a single layer in a 13 x 9-inch baking dish. Sprinkle salt over mixture and roast for 15 minutes. Turn potatoes and eggplant over and roast for 20 minutes longer, or until potatoes and eggplant are soft.

Step 4

Remove baking dish from oven, add fish and season with black pepper. Place on bottom oven rack and roast until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 10 minutes.

Step 5

Spoon sauce on plates before serving and top with fish and vegetables. Garnish with capers and parsley.

Time: 75 minutes
Servings: 6
Calories: 272
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:272
total fat:7g
sat fat:0g
cholesterol:20mg
sodium:343mg
total carb:33g
fibers:6g
proteins:16g

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Heart Healthy Roasted Halibut Recipe
Ingredients
Recipe yields 6 servings
5 garlic cloves, sliced
2 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
2 lbs fresh plum tomatoes, coarsely chopped or 1 can (28 oz) whole peeled tomatoes and their juices
1/4 cup red wine
1/4 cup halved, pitted oil-cured black olives
1/4 tsp black pepper
1 1/2 lbs small red potatoes, quartered
1 medium eggplant, unpeeled and cut into 1-inch cubes
2 Tbsp olive oil
3 shallots, peeled and quartered
1/2 tsp salt
12 oz halibut fillet, cut into 1 1/2-inch chunks
1 Tbsp drained capers, rinsed
1 1/2 Tbsp chopped fresh parsley
Directions
Step 1

Lightly coat a medium pot with nonstick cooking spray and heat over low heat. Add garlic, anchovies and red-pepper flakes and cook, breaking up anchovies, until garlic is softened, 3 minutes. Add tomatoes and wine and increase heat to medium. Cook, stirring occasionally, until sauce thickens, about 20 minutes. Stir in olives and black pepper and simmer for 5 minutes.

Step 2

Meanwhile, preheat oven to 425°.

Step 3

In a bowl, toss potatoes and eggplant with oil, shallots and black pepper to taste. Spread mixture in a single layer in a 13 x 9-inch baking dish. Sprinkle salt over mixture and roast for 15 minutes. Turn potatoes and eggplant over and roast for 20 minutes longer, or until potatoes and eggplant are soft.

Step 4

Remove baking dish from oven, add fish and season with black pepper. Place on bottom oven rack and roast until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 10 minutes.

Step 5

Spoon sauce on plates before serving and top with fish and vegetables. Garnish with capers and parsley.

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