Halibut with Tomato Basil Sauce, Olives and Onions

Fresh seafood is always a treat and this dish exemplifies the flavours of a seaside port. Halibut has a nice semi firm flesh and the accent of tomato sauce with olives and onions brings out the best of this fish.

Serves 4


  • ¼ cup extra-virgin olive oil
    1 yellow onion, peeled and slivered
    4 halibut filets, 8 oz each, skin on
    ¼ cup dry white wine
    1 jar Marinelli’s Tomato & Basil sauce
    ¼ cup     black olives, pitted and halved
    1⁄2 bunch     parsley, chopped
            Pinch red pepper flakes
            sea salt


    1. Heat oil in a large skillet over medium heat, Add onions and cook, stirring occasionally until slightly soft, about 2 minutes.
    2. Add halibut, skinned side up and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
    3. Add wine, tomato sauce, olives, half the parsley and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 8 – 10 minutes, spooning sauce over fish as it cooks.
    4. Adjust seasonings and sprinkle with remaining parsley.

    Enjoy with a vibrant Rosé wine!

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