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Oven-Braised Halibut Provençale

Oven-Braised Halibut Provençale


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Ingredients

  • 1 1/2 pounds halibut, cut tinto 2-inch chunks
  • 1/3 teaspoon dried crushed red pepper
  • 1 fennel bulb, coarsely chopped (1 cup)
  • 1 14 1/2-ounce can diced tomatoes with balsamic vinegar, basil, and olive oil
  • 1 8-ounce bottle clam juice
  • 10 Kalamata olives, pitted, quartered
  • 2 tablespoons chopped fresh basil

Recipe Preparation

  • Preheat oven to 425°F. Sprinkle fish with salt and pepper. Set aside.

  • Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.

  • Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.

Recipe by Brooke Dojny, Melanie BarnardReviews Section

Watch the video: Μοσχάρι κοκκινιστό Yiannis Lucacos


Comments:

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  2. Isa

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