Halibut in Forno | Halibut in the Oven

Halibut is one of the few fish that is so meaty I can disguise in a way that my husband and daughter will eat it. I, on the other hand, could eat fish every day. This recipe is a simple, flavorful one-dish wonder. Add a side green salad and a bottle of Madrevite Elve Grechetto, and dinner is served. Buon Appetito!

Receipt Date: September 16, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 Halibuts Filets or Steaks, rinsed and dried and seasoned with sea salt and pepper, to taste

3 Potatoes, peeled and slice 1/4" thick

5 Garlic Cloves, peeled

1 Large Onion, sliced

1/2 cup Olives, pitted

2 tablespoons Capers

1/2 pound Cherry or Grape Tomatoes

1/4 cup White Wine

1/3 cup EVOO

Pinch of Sea Salt, to taste

Freshly Cracked Black Pepper, to taste

Directions

Preheat oven to 400 degrees. Toss the potatoes in a bowl with a drizzle of EVOO, sea salt, and pepper as desired. Drizzle a bit more EVOO on to the bottom of a large baking dish, large enough to accommodate the fish filets. Line the bottom of the dish with the potato slices. Bake the potatoes in the oven for 15 minutes, or until golden brown. Stud the potatoes with the garlic cloves, olives, onions, and tomatoes. Season with sea salt and pepper, to taste. Bake the potato mixture for 10 minutes. Place the halibut on top of the potato mixture, sprinkle with capers and drizzle with the remaining EVOO. Bake for 10 minutes. Remove the dish from the oven and let it rest for 3 minutes. Transfer the fish and vegetables to a platter. Serve immediately.