Halibut Provencal with Tomatoes and Zucchini Recipe

Name: Halibut Provencal with Tomatoes and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for the pan; 1 onion, preferably Vidalia, chopped; 3 large cloves garlic, finely chopped; 1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish; 2 small zucchini, chopped; 2 tomatoes, cored, seeded, and chopped; 20 kalamata or other brine-cured black olives, pitted and halved; 1 tablespoon red wine vinegar; Coarse salt and freshly ground black pepper; 4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

Servings: persons

3 tablespoons olive oil, plus more for the pan
1 onion, preferably Vidalia, chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded, and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

1
Preheat the oven to 375F.
2
Brush a shallow, ovenproof casserole with olive oil.
3
To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat.
4
Add the onion and cook until soft and translucent, 2 to 3 minutes.
5
Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds.
6
Add the zucchini and tomatoes and saute until soft, 5 to 7 minutes.
7
Remove from the heat.
8
Add the olives and vinegar.
9
Taste and adjust for seasoning with salt and pepper.
10
To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper.
11
Spoon the vegetable mixture over the fillets.
12
Bake until just opaque in the center, about 10 minutes.
13
Garnish with additional sprigs of thyme.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for the pan, 1 onion, preferably Vidalia, chopped, 3 large cloves garlic, finely chopped, 1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish, and more.

Yes, Halibut Provencal with Tomatoes and Zucchini 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.

Halibut Provencal with Tomatoes and Zucchini

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