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| Preparation Time: 15 minutes
Inactive Prep Time: 30 minutes Cook Time: 55 minutes Makes 4 servings 2 tablespoons olive oil 1 onion, sliced thinly Salt and freshly ground black pepper 28-ounce can tomatoes, drained and chopped 2 cloves garlic, minced 2 tablespoons minced fresh basil leaves or 1/2 teaspoon dried crumbled 1½ teaspoons minced fresh thyme leaves 4 halibut fillets (6 ounces each), cut about 1-inch thick ½ cup chicken broth combined with 2 teaspoons cornstarch or arrowroot 2 teaspoons tomato paste ¼ cup minced fresh parsley leaves, for serving |
 1. In a skillet heat the oil over moderate heat until it is
hot, add the onion, and salt and pepper to taste. Cook
the onion, stirring occasionally, for 5 to 7 minutes, or
until it is golden. Add the tomato, garlic, basil, and
thyme and cook the mixture until thick, stirring
occasionally, about 3 to 5 minutes more. Spoon half the
tomato mixture into an oiled shallow flameproof baking
dish just large enough to hold the fish in one layer,
arrange the fish fillets on top of the tomato mixture, and
sprinkle them with salt and pepper, to taste. Spoon the
remaining tomato mixture over the fish and bake it in a
preheated 375 degree F oven, covered with foil, until
the fish just flakes about 15 minutes.
2. With a spatula, carefully transfer the fish to a large plate. Bring the tomato mixture in the baking dish to a simmer over moderate heat, add the broth and cornstarch mixture and the tomato paste, and simmer the sauce, stirring, until it is thickened. Sprinkle the baked halibut with the minced parsley before serving. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||