Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce

Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce

Enjoy this Baked Halibut with Artichokes and Tomatoes in a White Wine Sauce for a lenten dinner that is delicious and easy to make in 30 minutes.

 

 Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce | Home & Plate | www.homeandplate.com

 

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 in a White Wine Sauce | Home & Plate | www.homeandplate.com

 

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2 from 1 vote

Baked Halibut with Artichokes & Tomatoes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: Baked Halibut with Artichokes & Tomatoes
Servings: 2
Author: Ali Randall

Ingredients

  • 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

Instructions

  • 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.

 Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce

 

If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

 



9 thoughts on “Baked Halibut with Artichokes & Tomatoes in a White Wine Sauce”

  • Ali,
    I once went fishing in Homer, AK and caught a halibut. Then I moved to Germany like 2 weeks later so my friends and family benefited from all of that lovely fish. Not me. I hear it was good.
    This looks delicious–and I am sure the flavor is amazing.
    Thanks!

  • Do you bake the fish in the wine sauce in the oven, or by itself?

    • Start the fish in the skillet and finish baking on a sheet in the oven. The wine sauce simmers in the skillet while the fish is finishing in the oven. Once flaky, transfer the fish from the oven to plates and spoon the sauce over the fish. Hope you enjoy it 🙂 Enjoy.

  • Can you prep and cook ahead of time then put in over for the last 15 minutes. Then heat up sauce

  • 2 stars
    I cut back on the oil and butter by 2/3rds in this recipe. I am trying to eat healthy and reduce fat and calories. I think it actually made the recipe better to have less butter/oil.

    • Thanks Monique for your suggestion. I agree this recipe is in need of a redo and it is on my to-do list. We love fish as well and are trying to eat healthier too. Thanks for visiting.

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