Baked Halibut with White Wine, Olives, Capers and Tomatoes
The following recipe and photos were provided by Sally Roeckell and were originally published at Table and Dish.
Looking for a fantastic dinner recipe? This dish delivers. This baked halibut starts with a beautiful fillet from Heinen’s Seafood Department. When shopping for halibut, look for bright white, glossy flesh. That’s exactly what I found!
This dish is slightly reminiscent of a puttanesca. You may have enjoyed spaghetti alla puttanesca, which is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers, and garlic. I’ve made it with various white flesh fish, shrimp, and even clams and mussels, so feel free to change up this recipe with your favorite protein. You can serve this with any starch you prefer. It is great with mashed potatoes, but here I served it with linguini to mimic a puttanesca dish.
Baked Halibut with White Wine, Olives, Capers and Tomatoes
Servings: 4
Ingredients
- Heinen's extra virgin olive oil for drizzling
- 3 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 10 oz. grape tomatoes
- Salt and pepper, to taste
- 3/4 cup dry white wine, divided
- 3 Tbsp. Heinen's capers
- 1/2 cup Heinen's Kalamata olives, pitted and halved
- 1 1/2 lbs. thick-cut halibut fillet, deboned
- 3 sprigs oregano, leaves only
Instructions
- Preheat the oven to 350°F.
- In a cast-iron pan over medium heat, drizzle a little olive oil. Add the shallots and sauté for 2-3 minutes.
- Add the garlic and cook until fragrant, 1-2 minutes. Add the tomatoes and cook for 5 minutes.
Once the tomatoes start to soften, very carefully smash them using a potato masher. Don’t smash them too much, just enough to release their juices. Stir and season with pepper. - Deglaze the pan with 1/2 cup of the white wine, scraping up any brown bits. Cook for 2-3 minutes to thicken slightly. Add the capers and olives.
- Make a little space in the middle of the pan for the fish to sit. Place the fish in the pan and sprinkle with salt and pepper. Add the oregano leaves. Scoop some of the tomato mixture over the fish and top with one sprig of oregano. Add the remaining 1/4 cup of white wine around the fish.
- Place in the oven, uncovered, to bake for 20 minutes or until cooked to your preferred doneness. Serve hot.
I never left a comment on a recipe but I was surprised how there isn’t any for this absolutely delicious and perfect recipe. It’s 100% healthy so yummy , very easy to make, it’s done quickly and doesn’t leave a mess in ur kitchen! A must try!
We are so glad that you enjoyed this recipe, Patricia! Thank you for sharing your feedback.
This was excellent!! I always overcook fish and it’s just not my thing. I followed you recipe (minus capers and olives) and it was perfect.
We’re thrilled to hear you enjoyed this recipe, Chauncey! Thank you for sharing your feedback.
I made this recipe with some fresh cobia. In an instant, it brought me back to my grandmother, Carmella’s, kitchen many years ago. Fabulous recipe. Delicious and so easy. Thank you.
We’re thrilled to hear that you enjoyed this recipe, Beatrice! Thank you for sharing this feedback with us.
I want to try this recipe ! Is it possible to make the sauce ahead and reheat ? My timing with guests is always off !!!!
Hi Elaine, since this recipe finishes baking in the oven we think it would be okay to make the sauce ahead of time.
Delicious and super easy and would work for many other types of fish (cod, sea bass, etc.) Only change for next time: might sub fresh thyme for the oregano. PERFECT for a weeknight. Make sure you serve with bread to soak up the wonderful sauce.
Delicious, easy, and so authentic! The olives and capers make it. We were so thrilled, despite having to use a different white fish on hand (still came out beautifully!).
Hearing of Heinen’s makes me wish I could visit. I attended Oberlin in the 1980s and know your place would be a GEM. Thank you, Heinen’s!
P.S. Follow the recipe just as recommended. It turns out that beautiful…and delicious!!
Loved the story of your son coming home for this dish: he knows!! I said to my husband as I pulled it from the oven, “This feels so authentically Italian.” Thank you for gracing our kitchen in this way!!
Amazing delicious recipe that is also beautiful to serve to guests. Thank you!
What wine would you suggest to accompany this beauty?
Delicious. I didn’t have capers, so I added artichoke hearts with the olives. It gave me an excuse to use my cast iron, and the clean up was minimal. This is a wonderful recipe that could be adapted to proteins.