Baked Halibut with Wine and Herbs (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
4 sprigs thyme |
8 sprigs parsley |
2 bay leaves, preferably fresh |
8 cloves garlic, smashed |
2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish |
kosher salt and freshly ground black pepper |
3/4 cup dry vermouth |
4 tablespoons extra-virgin olive oil |
2 teaspoons freshly squeezed lemon juice |
12 cherry or pear, red and yellow tomatoes, for garnish |
optional serving suggestion: tapenade, recipe follows |
1/2 cup pitted and chopped kalamata olives |
1 tablespoon extra-virgin olive oil |
1 teaspoon fresh thyme leaves |
1 teaspoon finely grated lemon zest |
freshly ground black pepper |
Directions:
1. Preheat oven to 450 degrees F.
2. In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
3. Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
4. Tapenade:
5. To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.
6. Copyright 2003 Television Food Network, G.P. All rights reserved
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