It’s a week night and even though we like to eat at 7:30-8 on weekends, it just doesn’t work for week nights when I need a couple of hours to blog, and such! I’m always looking for tasty and quick ways to serve fish and Kristy’s delightful Baked Cod Portuguese was a sure winner, but I didn’t have the fire roasted tomatoes, nor the time to make them, so I took her recipe as inspiration. This one is quite low calorie, no butter or olive oil.
Halibut with a Rustic Tomato Sauce
Makes 3 servings (100g each fish and 200g tomato sauce and greens)
- 300 g Halibut
- 300 g cherry or grape tomatoes, halved
- 90 g vidalia onion and garlic (the ratio is entirely up to you, I had about 80g onion, 10g garlic)
- 1/2 tsp smoked paprika
- salt to taste
- non-stick cooking spray
- 300 g mixed greens, including cucumber and green onions
- 3 tbsp chopped fresh flat leaf parsley
- Preheat oven to 350°F. Lightly spray a cookie sheet with non-stick cooking spray. Distribute the tomatoes, onion and garlic on the pan evenly. Salt.
- Bake for about 30 minutes. Pour the contents into your immersion blender jar and blend until smooth. Add the smoked paprika and blend again. Keep the oven on.
- Strain through a fine sieve, discard what is left in the sieve.
- In a cast iron pan, sear the fish skin side on high heat for about 4 minutes. Pour the rustic tomato sauce over the hot fish and bake in the hot oven for about 15 minutes (this depends entirely how thick your fish is).
- Meanwhile, create a fresh green salad (about 100 g each serving) with the mixed greens (we used spinach and baby arugula), cucumber and green onion.
- When the fish is cooked through, remove the skin and place 100 g onto each bed of greens. Add about one third of the sauce to each plate. Garnish with parsley.
The sauce was lovely, not too acidic (I didn’t add sugar because I am no carbing for three weeks!) but you certainly can to taste. And the garlic really added a wonderful nutty flavour of a baked clove. I will definitely make this sauce again, perhaps with chicken or left over turkey, but then I would add chili pepper flakes to heat it up.