Spanish Halibut


prep 0:15       total 0:45


6 servings



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


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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