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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 halibut fillets
  • 2 cloves of garlic, finely sliced
  • 12 whole mixed cherry tomatoes and medium sized fresh tomatoes, skinned and chopped
  • 1 small glass of dry white wine
  • 250 ml fish stock
  • a squeeze of lemon juice
  • a small bunch of basil, stalks finely chopped
  • a hanful of leccino olives
Mediterranean Style Poached Halibut
Halibut fillets with homegrown tomatoes, basil and leccino olives!
Mediterranean Style Poached Halibut Mediterranean Style Poached Halibut

This is one of my go to mediterranean fish dishes, made with garlic, tomatoes, olives and basil, all poached together in a delcious fish stock with white wine! Healthy, simple and so delicous. All you need is some crusty bread to soak up all the lovely juices.

  1. Start by heating a little olive oil in a wide bottomed pan and when it's hot, add in the garlic. Saute gently for a minute or so before adding in the larger tomatoes and continue to cook for another minute or so
  2. Then pour in the wine, let it bubble away for about a minute before adding in the stock and lemon juice. Nestle in the cherry tomatoes and basil stalks. Reduce to a simmer and add in the fish - to cook in the delicious juices for five to ten minutes, until the fish is cooked through
  3. Finally season well, add in the olives, along with the fresh basil leaves and serve with some warm crusty bread
Mediterranean Style Poached Halibut
Halibut fillets with homegrown tomatoes, basil and leccino olives!
Mediterranean Style Poached Halibut Mediterranean Style Poached Halibut

This is one of my go to mediterranean fish dishes, made with garlic, tomatoes, olives and basil, all poached together in a delcious fish stock with white wine! Healthy, simple and so delicous. All you need is some crusty bread to soak up all the lovely juices.

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 halibut fillets
  • 2 cloves of garlic, finely sliced
  • 12 whole mixed cherry tomatoes and medium sized fresh tomatoes, skinned and chopped
  • 1 small glass of dry white wine
  • 250 ml fish stock
  • a squeeze of lemon juice
  • a small bunch of basil, stalks finely chopped
  • a hanful of leccino olives
  1. Start by heating a little olive oil in a wide bottomed pan and when it's hot, add in the garlic. Saute gently for a minute or so before adding in the larger tomatoes and continue to cook for another minute or so
  2. Then pour in the wine, let it bubble away for about a minute before adding in the stock and lemon juice. Nestle in the cherry tomatoes and basil stalks. Reduce to a simmer and add in the fish - to cook in the delicious juices for five to ten minutes, until the fish is cooked through
  3. Finally season well, add in the olives, along with the fresh basil leaves and serve with some warm crusty bread