Recipe Match for Chardonnay

Roasted Halibut in an Almond-Tomato Sauce

Recipe courtesy of chef Richard Vellante, Legal Sea Foods, Boston
  • 1/2 cup extra-virgin olive oil
  • 1 cup Spanish onion, thinly sliced
  • 1 tablespoon garlic, finely chopped
  • 1/4 teaspoon hot pepper flakes
  • 1 teaspoon thyme, chopped
  • 1/2 cup basil, sliced
  • 10-12 tomatoes, skinned and seeded (or substitute peeled canned tomatoes)
  • 1 teaspoon sugar
  • 1/2 cup capers, rinsed
  • 1/2 cup almonds, slivered and toasted
  • Salt and pepper to taste
  • 1 1/2 pound (4 fillets) halibut fillet, skinned

1. Place olive oil and onions in a saucepot and soften for 10 to 12 minutes on medium heat. Add garlic and hot pepper flakes and cook for 3 to 4 minutes.

2. Add thyme, basil, tomatoes, sugar, capers and almonds. Cook at a low simmer for about 10 minutes. Cool and reserve. (This can be done a day ahead.)

3. Preheat oven to 350° F.

4. Place almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush halibut with extra-virgin olive oil and season with salt and pepper.

5. Place halibut on top of sauce in casserole dish. Bake uncovered for 15 to 20 minutes. Serves 4.

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