Baked Halibut in a Saffron Broth over Mashed Potato

Name: Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 cup chopped onion; 1 tablespoon chopped garlic; 1 pound very ripe plum tomatoes, peeled, cored, seeded and diced; 1 tablespoon tomato paste; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup basil chiffonade; 1 teaspoon finely chopped thyme leaves; Salt and freshly ground black pepper; 1/4 teaspoon crushed red pepper; 1/2 teaspoon sugar (optional); 2 quarts chicken stock; 1 large pinch saffron (about 1/4-ounce); Salt; 5 large Idaho potatoes, peeled and cubed; 1/3 cup unsalted butter, cut into pieces; 1 1/4 cups warm milk; Freshly ground white pepper; 3 large shallots, minced; 1 tablespoon chopped garlic; 2 tablespoons olive oil; 1/2 cup finely chopped green onions; 8 (6-ounce) halibut fillets; Creole seasoning, recipe follows; 1/4 cup olive oil; 1/2 cup saffron broth from above; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper

Try this homemade Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout recipe the whole family will love. Made wit…

This Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout relies on simple, everyday ingredients such as extra-virgin olive oil, chopped onion, chopped garlic and tomato paste. It comes together quickly and makes 4 servings, at about 780 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 pound very ripe plum tomatoes, peeled, cored, seeded and diced
1 tablespoon tomato paste
1/2 cup Kalamata olives, pitted and halved
1/4 cup basil chiffonade
1 teaspoon finely chopped thyme leaves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon sugar (optional)
2 quarts chicken stock
1 large pinch saffron (about 1/4-ounce)
Salt
5 large Idaho potatoes, peeled and cubed
1/3 cup unsalted butter, cut into pieces
1 1/4 cups warm milk
Freshly ground white pepper
3 large shallots, minced
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup finely chopped green onions
8 (6-ounce) halibut fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1/2 cup saffron broth from above
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a saucepan heat olive oil and saute onions until translucent, about 4 minutes.
2
Add garlic and cook another 1 to 2 minutes.
3
Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated.
4
Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity.
5
Serve warm on top of BAKED HALIBUT IN A SAFFRON BROTH WITH MASHED POTATOES.
6
In a large saucepan combine chicken stock and saffron and bring to a boil.
7
Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes.
8
Strain liquid into another large saucepan and reserve.
9
Add butter to potatoes and stir and mash until completely melted.
10
Add milk, stir well, and add salt and pepper to taste.
11
Keep warm while making the halibut.
12
In a saucepan saute shallots and garlic in olive oil until wilted, about 3 minutes.
13
Add reserved saffron stock and simmer for 10 minutes.
14
Add green onions and simmer 5 minutes.
15
Keep warm until ready to serve.
16
Preheat oven to 425 degrees F. Season halibut fillets with Creole seasoning on both sides.
17
Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets.
18
Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily.
19
Serve fillets in a large bowl on top of MASHED POTATOES, with SAFFRON BROTH ladled over all and fish topped with a generous dollop of TOMATO AND BLACK OLIVE RAGOUT.
20
Combine all ingredients thoroughly.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1/2 cup chopped onion, 1 tablespoon chopped garlic, 1 pound very ripe plum tomatoes, peeled, cored, seeded and diced, and more.

Yes, Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
780 kcal
Category
Seafood

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