Baked Halibut With Warm Sherry Onion Vinaigrette Recipe

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   *Available at specialty foods shops and some supermarkets

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   In a heavy skillet cook onion, 1 1/2 Tbsp.

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   shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, till onion is pale golden brown, about 10 min.

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   Stir in vinegar and cook, covered 5 min.

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   Stir in tomato and cook, covered, stirring occasionally, 10 min.

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   Stir in bell pepper and 1/4 c. oil and cook, uncovered, stirring, 2 min.

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   Stir in parsley and remaining 1/4 c. oil and keep vinaigrette hot.

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   Preheat oven to 425F.

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   and butter a baking dish just large sufficient to hold fillets in one layer.

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    Sprinkle remaining 1 1/2 Tbsp.

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    shallot in baking dish and in it arrange fillets, seasoned with salt and pepper.

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    Add in thyme sprig, wine, and stock or possibly clam juice and cover fillets with a buttered piece of wax paper.

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    Bake fish in middle of oven 10 to 15 min (depending upon thickness of fillets), or possibly till just cooked through.

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    Transfer fillets to a large plate and keep hot.

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    Pour cooking liquid through a fine sieve set over skillet of vinaigrette.

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    Cook vinaigrette over moderate heat, stirring, till it is hot and cooking liquid is incorporated.

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    Serve fish, garnished with additional thyme sprigs, with hot vinaigrette.

* Per serving · 4 servings · Values may vary.