Baked Halibut Provencal

Instructions

1. Heat the oven to 400 degrees F with a rack in the center.

2. Heat 2 tablespoons of the olive oil in a 12-inch oven-safe skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until soft and lightly golden, 6 to 8 minutes.

3. Add the garlic, herbes de Provence and red pepper flakes and cook 1 minute until fragrant.

4. Pour in the wine and simmer until mostly evaporated, about 2 minutes.

5. Stir in the tomatoes with their juices and the olives. Simmer until the sauce thickens slightly, 5 to 6 minutes. Season with salt and pepper.

6. Meanwhile, pat the halibut dry and season both sides with salt, pepper and the lemon zest.

7. Nestle the fillets into the sauce and drizzle the tops with the remaining 1 tablespoon olive oil.

8. Transfer the skillet to the oven and bake until the halibut is opaque, flakes easily and reads 145 degrees F in the center, 10 to 14 minutes depending on thickness.

9. Let the skillet rest 2 minutes out of the oven, using a mitt on the hot handle.

10. Scatter the torn basil over the top and serve the fish with plenty of sauce spooned around it.

Test kitchen tips

• Halibut is very lean, so pull it the moment it flakes; thinner fillets may be done in as little as 8 minutes.
• The tomato-olive sauce can be made up to 2 days ahead and refrigerated; rewarm it in the skillet before adding the fish.
• Cod, sea bass or swordfish are good substitutes, and 2 cups halved cherry tomatoes can replace the canned tomatoes in summer.

Nutrition per serving

Calories

310

Protein

33g

Carbs

9g

Fat

15g

Fiber

2g

Sugar

4g

Sodium

690mg

Nutrition values are estimates calculated per serving. See our disclaimer.