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Halibut Fillets with Roasted Tomato Sauce

4 servings

Nutritional Facts Per Serving

30.8 g
5.3 g
1.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 250
  • Fat 11.4 g
    • Saturated   1.6 g
    • + Trans 
  • Cholesterol 45 mg
  • Sodium   160 mg
  • Carbohydrate 5.3 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 30.8 g
    • Vitamin A 16 %
    • Vitamin C 25 %
    • Calcium 8 %
    • Iron 11 %


Preheat the oven to 225 degrees F. Cut the tomatoes in half and pull out the seeds. Line a baking pan with parchment paper. Arrange the tomatoes in a single layer, cut side up, in the pan. In a small bowl, mix together the garlic, basil or oregano, and 2 Tbsp. olive oil. Spoon the mixture over the tomatoes and season with salt and pepper. Bake the tomatoes 2 hours.

Place the tomatoes and liquids from the pan in a food processor or blender. Add the stock and pulse until smooth. Pour the sauce into a small pot and set aside.

Preheat the oven to 425 degrees F.
Line another baking pan with parchment paper. Set in the fish and drizzle with orange juice and 1 Tbsp. olive oil; season with salt and pepper. Bake the fish 15 to 17 minutes, or until just cooked through. While the fish bakes, warm the tomato sauce over medium-low heat. To serve, pour a pool of the sauce on each of 4 plates. Set on the fish, garnish with basil or oregano sprigs, and serve.

Serving Suggestions

Serve the fish with rice, pasta or boiled potatoes and a steamed green vegetable, such as green beans, broccolini or asparagus, drizzled with a touch of lemon juice and melted butter.

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