Roasted Halibut With Tomato Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto. Prep time doesn't include marinating. Ingredients:
2 tablespoons stone ground dijon mustard |
1 teaspoon dried herbes de provence |
1 teaspoon chopped garlic |
2 tablespoons olive oil |
6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets |
12 shrimp |
1 tablespoon olive oil |
1 cup canned tomato, drained & chopped |
1 teaspoon herbes de provence |
salt & freshly ground black pepper |
1/3 cup whipping cream |
Directions:
1. Combine mustard, herbs, garlic & olive oil.
2. Brush on fish& shrimp; marinate for 30 minutes.
3. Oil the base of an ovenproof baking dish; place fish in the center.
4. Scatter tomatoes around fish & sprinkle with herbs.
5. Bake in preheated 450°F oven for 5 minutes.
6. Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
7. Remove from the oven; pour the juices & tomatoes into a small pot.
8. Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
9. If you prefer a smooth sauce, whisk with an immersion blender.
10. Serve fish surrounded by shrimps & topped with sauce.
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