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Baked Halibut With Sharp Sauce

6 servings
Dinner

Nutritional Facts Per Serving

446
Calories
32.5 g
Protein
10.8 g
Carbs
0.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 446
  • Fat 29.9 g
    • Saturated   6.8 g
    • + Trans 
  • Cholesterol 69 mg
  • Sodium   484 mg
  • Carbohydrate 10.8 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 32.5 g
    • Vitamin A 15 %
    • Vitamin C 13 %
    • Calcium 12 %
    • Iron 15 %

Method

  1. To make the sharp sauce, melt the butter in a small pot set over medium heat. Add the onions and cook until softened, about 5 minutes. Add the brown sugar and continue cooking until the onions are a rich brown colour, about 3 to 4 minutes.   
  2. Add the flour and tomato paste to the pot, mix well and cook 1 minute more. While stirring, slowly pour in the stock. Mix in the remaining sauce ingredients, simmer 4 to 5 minutes, and then remove from the heat (see Note).
  3. Preheat the oven to 400˚F. Set the fish fillets on a parchment paper-lined baking sheet. Spread the mayonnaise/mustard mixture over the fish. Combine the breadcrumbs, parsley and cheese in a bowl; sprinkle over the fish. Bake 12 to 15 minutes, or until fish is cooked through and golden on top. 
  4. When the fish is almost cooked, set the sauce back over the heat and return to a simmer. Add a bit more stock, if you find it too thick. When cooked, spoon some sauce on each of six plates. Now set a piece of fish on each plate, sprinkle with chives or green onions, garnish with lemon, and serve. 

Note: To make fresh bread crumbs, pulse 1 to 2 slices of white bread in a food processor until crumbly. For a smoother sauce, strain it through a fine sieve before reheating and serving with the fish.

Serving Suggestions

Pair this fine fish dish with some of the equally tasty side dishes found in our website recipe collection, such as: Asparagus Roasted with Red Peppers and Pine Nuts; Mashed Potato Cakes; and, Baby Carrots with Maple, Ginger and Cinnamon.

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