Time
prep 0:15
total 0:45
Ingredients
1 (3 lbs.) | halibut fillet | 1 tsp. | salt | 2 tbsp. | flour | 1/4 cup | olive oil | 2 | md. onions, sliced | 1/2 cup | white wine | 3 cloves | garlic, minced | 1 tsp. | dried oregano | 1 tsp. | mustard seeds | 1/8 tsp. | powdered saffron | 1 tbsp. | minced fresh parsley or | 2 tsp. | dried parsley | 1 tbsp. | minced fresh coriander or | 1/4 tsp. | dried coriander | 1/2 | lemon, juice of | 1 to 4 tbsp. | capers | 2 | tomatoes, diced | 10 | black olives, slivered | 1/4 cup | water |
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Instructions
Preheat oven to 350°F.
Sprinkle fish with salt and dust lightly with flour. Place in a shallow 8x12-inch baking dish.
Heat oil in a skillet and sauté onions until soft. Place over fish.
In a mixing bowl combine wine, garlic, oregano, mustard seeds, saffron, parsley, coriander, lemon juice, capers, tomatoes, and olives. Mix well and pour over fish.
Pour 1/4 cup water around fish and bake uncovered for about 45 minutes. Transfer to a large warm platter and serve.
Author's Comments
This colorful dish is lovely for entertaining. You can present the fish on a large warm platter and let people take what they like. Serve with rice pilaf, tossed salad, and a pitcher of Sangria.
The Jewel Lake Seafood Market Cookbook
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