Spanish Halibut Recipe

Name: Spanish Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 (3 lb.) halibut fillet; 1 tsp. salt; 2 tbsp. flour; 1/4 cup olive oil; 2 md. onions, sliced; 1/2 cup white wine; 3 cloves garlic, minced; 1 tsp. dried oregano; 1 tsp. mustard seeds; 1/8 tsp. powdered saffron; 1 tbsp. minced fresh parsley; 2 tsp. dried parsley; 1 tbsp. minced fresh coriander; 1/4 tsp. dried coriander; 1/2 lemon, juice of; 1 to 4 tbsp. capers; 2 tomatoes, diced; 10 black olives, slivered; 1/4 cup water

Servings: persons

1 (3 lb.) halibut fillet
1 tsp. salt
2 tbsp. flour
1/4 cup olive oil
2 md. onions, sliced
1/2 cup white wine
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. mustard seeds
1/8 tsp. powdered saffron
1 tbsp. minced fresh parsley
2 tsp. dried parsley
1 tbsp. minced fresh coriander
1/4 tsp. dried coriander
1/2 lemon, juice of
1 to 4 tbsp. capers
2 tomatoes, diced
10 black olives, slivered
1/4 cup water

1
Preheat oven to 350F.
2
Sprinkle fish with salt and dust lightly with flour.
3
Place in a shallow 8x12-inch baking dish.
4
Heat oil in a skillet and saute onions until soft.
5
Place over fish.
6
In a mixing bowl combine wine, garlic, oregano, mustard seeds, saffron, parsley, coriander, lemon juice, capers, tomatoes, and olives.
7
Mix well and pour over fish.
8
Pour 1/4 cup water around fish and bake uncovered for about 45 minutes.
9
Transfer to a large warm platter and serve.

No nutrition data on file — estimate from the ingredient list.

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 19 ingredients. The key ingredients include: 1 (3 lb.) halibut fillet, 1 tsp. salt, 2 tbsp. flour, 1/4 cup olive oil, and more.

Yes, Spanish Halibut 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.

Spanish Halibut

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