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.
- 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.