Halibut with Olive Tarragon Bread Crumbs on Roasted Tomato and Garlic Coulis Recipe

Name: Halibut with Olive Tarragon Bread Crumbs on Roasted Tomato and Garlic Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh bread crumbs (from about 1 slice); 2 tablespoons finely chopped fresh tarragon leaves; 1/4 cup chopped pitted Kalamata or other brine-cured black olives (about 5); 3 tablespoons extra-virgin olive oil plus additional for brushing pan; 1 1/2 pounds plum tomatoes (about 6), cut into 1/4-inch-thick slices; 8 large garlic cloves, unpeeled; 1 tablespoon balsamic vinegar, or to taste; Water for thinning coulis; 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 4 1 -inch-thick halibut or other firm-fleshed fish fillets such as scrod (each about 6 ounces)

Servings: persons

1 cup fresh bread crumbs (from about 1 slice)
2 tablespoons finely chopped fresh tarragon leaves
1/4 cup chopped pitted Kalamata or other brine-cured black olives (about 5)
3 tablespoons extra-virgin olive oil plus additional for brushing pan
1 1/2 pounds plum tomatoes (about 6), cut into 1/4-inch-thick slices
8 large garlic cloves, unpeeled
1 tablespoon balsamic vinegar, or to taste
Water for thinning coulis
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 1 -inch-thick halibut or other firm-fleshed fish fillets such as scrod (each about 6 ounces)

1
Preheat oven to 450 degrees.
2
Make bread crumbs:
3
In a small bowl combine bread crumb ingredients.
4
Bread crumbs may be made 1 day ahead and chilled, covered.
5
Make coulis:
6
Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer.
7
Brush tomatoes with remaining tablespoon oil and season with salt and pepper.
8
Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife.
9
Peel garlic and in a blender puree with tomatoes and vinegar until smooth, adding some water if coulis is too thick and season with salt and pepper.
10
Coulis may be made 1 day ahead and chilled, covered.
11
In a saucepan heat coulis over low heat, thinning with more water if coulis too thick, and season with salt and pepper.
12
Keep coulis warm.
13
In a small bowl stir together mayonnaise and mustard.
14
Arrange fish fillets in a lightly oiled shallow baking pan and season with salt and pepper.
15
Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top.
16
Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
17
Serve fillets on top of coulis.

481

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 11 ingredients. The key ingredients include: 1 cup fresh bread crumbs (from about 1 slice), 2 tablespoons finely chopped fresh tarragon leaves, 1/4 cup chopped pitted Kalamata or other brine-cured black olives (about 5), 3 tablespoons extra-virgin olive oil plus additional for brushing pan, and more.

Yes, Halibut with Olive Tarragon Bread Crumbs on Roasted Tomato and Garlic Coulis falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Halibut with Olive Tarragon Bread Crumbs on Roasted Tomato and Garlic Coulis

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