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Recipe Match for Chardonnay

Roasted Halibut in an Almond-Tomato Sauce

Andrew McCaul


• 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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