Baked Halibut with Tomato Sauce
A dish where tomatoes and onion do the work.
contains glutencontains dairycontains fish
Ingredients
US
Metric
- 905 g halibut
- 470 ml tomatoes
- 240 ml water
- 1 slice onion
- 3 cloves
- 7 ml sugar
- 44 ml butter
- 44 ml flour
- 4 ml salt
- 1 ml pepper
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Combine the tomatoes, water, onion, cloves, and sugar, and cook for 20 minutes.
- Melt the butter, add the flour, and stir this into the hot tomato mixture.
- Add the salt and pepper, cook for 10 minutes, then strain the sauce.
- Clean the halibut and place it in a baking pan.
- Pour half of the sauce around the fish and bake for 35 minutes, basting often.
- Transfer the fish to a hot platter, pour the remaining sauce around it, and garnish with parsley.
Nutrition (estimated, per serving)
| Calories | 440 |
|---|---|
| Protein | 27.4 g |
| Fat | 32.2 g |
| Carbs | 9.3 g |
| Fiber | 1.2 g |
| Sodium | 504 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States