Oven Poached Halibut Provencal
Elevate your dinner table with this elegant and flavorful Oven Poached Halibut Provençal—a Mediterranean-inspired dish that's as healthy as it is satisfying. Featuring tender halibut fillets gently poached in a fragrant broth of dry white wine, chicken or vegetable stock, and olive oil, this recipe is bursting with the vibrant flavors of cherry tomatoes, briny Kalamata olives, and aromatic garlic and shallots. Fresh herbs like thyme and parsley, along with a bright hint of lemon zest and juice, bring this simple yet sophisticated recipe to life. With just 15 minutes of prep time and a no-fuss poaching technique, this dish is the perfect combination of restaurant-quality flavor and weeknight convenience. Serve it alongside crusty bread or steamed rice to soak up the savory Provençal juices for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 2 cups Cherry tomatoes
- 0.5 cup (pitted and halved) Kalamata olives
- 2 small (thinly sliced) Shallots
- 3 cloves (minced) Garlic
- 3 tablespoons Olive oil
- 0.75 cup Dry white wine
- 0.5 cup Low-sodium chicken or vegetable stock
- 1 tablespoon (chopped, plus extra for garnish) Fresh thyme
- 2 tablespoons (chopped) Fresh parsley
- 1 whole (zested and juiced) Lemon
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large baking dish, scatter the cherry tomatoes, Kalamata olives, thinly sliced shallots, and minced garlic.
Drizzle the veggies with 2 tablespoons of olive oil and toss to coat. Sprinkle with sea salt and freshly ground black pepper.
Add the dry white wine and chicken or vegetable stock to the baking dish, ensuring the liquid creates a shallow pool.
Lay the halibut fillets on top of the vegetable mixture. Drizzle the fillets with the remaining tablespoon of olive oil, and sprinkle with lemon zest, chopped fresh thyme, and parsley.
Squeeze the lemon juice evenly over the fillets and vegetables.
Cover the baking dish tightly with aluminum foil to seal in the moisture and create a poaching environment.
Bake in the preheated oven for 20-25 minutes, or until the halibut turns opaque and flakes easily with a fork.
Carefully remove the foil and garnish the dish with additional fresh thyme and parsley, if desired.
Serve the halibut warm with the Provencal vegetable mixture and a side of crusty bread or steamed rice to soak up the flavorful juices.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 15.8 g | ||
| Protein | 251.3 g | 503% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 295 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
