Serve up this Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce for a lenten dinner that is delicious and easy to make in 30 minutes.
Dinner at the neighbors never tasted so good. And guilt free! Thanks to my friend Julie for sharing her Baked Halibut with Artichokes & Tomatoes recipe with me.
Fresh tomatoes and artichoke hearts cooked in a lemony white wine sauce makes for a tangy partner to this firm, low-fat white fish.
Halibut is a lean meaty fish with a mild, sweet taste that simply melts in your mouth. But be careful not to overcook this fish. Because it’s a low-fat fish it tends to dry out easily and if purchased frozen it tends to do so more easily. So solve that problem by buying it fresh.
The flavors from the tomatoes and tangy artichokes mix with the wine and lemon to create a rich buttery sauce that is the perfect companion to this healthy fish.
Pair it with angel hair pasta and spoon the sauce over the entire plate.
Baked Halibut with Artichokes & Tomatoes
- 4 fresh Alaskan halibut fillets, skin removed
- Salt and pepper
- Garlic powder
- 1/4 cup olive oil
- 1/3 cup butter
- 1 14-ounce can artichoke hearts, drained and quartered
- 1/4 cup white wine
- Juice of 1 lemon
- 3/4 cup chicken broth
- 1 pint cherry tomatoes, sliced in half
- Salt and pepper the halibut steaks. Sprinkle with garlic powder.
- In a large skillet, melt the butter, add the olive oil and bring to medium heat. Sauté the fish for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish.
- Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more.
- Preheat oven to 350 degrees. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve over angel hair pasta.