This halibut Provencal recipe, a classic French dish, features the bright flavors of Provence: garlic, shallots, fennel, tomatoes, olives, and fresh sage. Serve the seasoned fish, along with a generous helping of the pan sauce, over couscous or rice. Have a light lemon tart for a refreshing finish to the meal.
- 3 tablespoons extra virgin olive oil
- 1 clove garlic (pressed)
- ¼ teaspoon dried red pepper flakes
- 2 shallots (sliced)
- 1 fennel bulb (chopped)
- 1 14-oz can seasoned tomatoes
- ½ cup bottled clam juice
- 12 black olives (pitted)
- 1 1/2 lbs halibut (cut into 3-inch pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh sage (cut into fine strips, chiffonade)
Preheat the oven to 400 F.
Heat the olive oil in a deep ovenproof skillet over medium heat, and sauté the garlic and red pepper flakes for 1 minute. Add the shallots and fennel; cook for 5 minutes. Add the seasoned tomatoes and clam juice. Simmer for an additional 5 minutes until fennel is tender and liquid is slightly reduced. Remove from heat and stir in the olives.
Season the halibut with salt and pepper, and then arrange over hot tomato mixture in skillet.
Bake in preheated oven for 17-20 minutes, until fish is cooked through. Stir the sage chiffonade into the hot vegetable mixture and serve.
This braised halibut Provencal recipe makes 4 to 6 servings.