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Recipe Detail Page
Roasted Halibut with Clam Sauce
Spring 2009
Halibut is roasted with the clams surrounding it—an all-in-one dish. This method produces a very moist fish. You should serve it in a bowl with its broth, alongside crusty bread to soak it all up.
Serves 4
4 halibut fillets, 6 oz (175 g) each
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
1⁄2 cup (125 mL) chopped red onion
1 tsp (5 mL) chopped garlic
1⁄2 tsp (2 mL) cracked fennel seeds
1⁄2 tsp (2 mL) cracked coriander seeds
1⁄2 cup (125 mL) white wine
1 cup (250 mL) homemade or low-sodium chicken stock
2 tbsp (25 mL) chopped parsley
1 lb (500 g) small clams, about 24
8 sprigs coriander
1. Preheat oven to 450°F (230°C).
2. Season halibut with salt and pepper. Set aside.
3. Heat oil in a skillet over medium heat.Add onion and saute for 2 minutes or until softened. Add garlic, fennel seeds and coriander seeds and sauté another1 minute or until fragrant. Add wine and chicken stock and bring to boil, then simmer for 5 minutes or until slightly reduced and flavourful. Add parsley and stir together.
4. Place sauce in an ovenproof baking dish. Place halibut in dish and surround with clams. Bake for 12 to 15 minutes, basting fish after 10 minutes, or until clams are open and fish is cooked. Serve clams and fish together surrounded by broth and topped with coriander sprigs.
Serves 4
