Ingredients for Roasted Halibut With Tomato Cream Sauce
- Stone Ground Dijon Mustard
- Herbes De Provence
- 2 cloves minced garlic
- 2 tablespoons olive oil
- Halibut Fillets
- Shrimp
- Canned Tomato
- Salt & Freshly Ground Black Pepper
- Whipping Cream
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How to Make Roasted Halibut With Tomato Cream Sauce
- Preheat oven to 450°F (232°C).
- In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons Herbes de Provence (or substitute with 1 tsp each thyme, savory, lavender, and rosemary), 2 cloves minced garlic, and 2 tablespoons olive oil.
- Brush the mixture evenly over 2 (6-ounce) halibut fillets and 1 cup of peeled and deveined shrimp.
- Marinate the fish and shrimp in the herb mixture for at least 30 minutes (longer is better!).
- Lightly oil a small ovenproof baking dish.
- Place the halibut fillets in the center of the baking dish.
- Scatter 1 pint cherry or grape tomatoes around the fish and sprinkle with an additional 1 teaspoon of Herbes de Provence.
- Bake for 5 minutes.
- Add the marinated shrimp to the baking dish.
- Bake for another 5-8 minutes, or until the halibut is cooked through and the shrimp are pink and opaque, and the juices begin to rise.
- Remove from the oven and let rest for 2 minutes.
- Carefully pour the pan juices and tomatoes into a small saucepan.
- Add 1/2 cup heavy cream to the saucepan. Bring to a simmer and cook for 2 minutes, or until the sauce slightly thickens.
- If desired, use an immersion blender to create a smooth sauce.
- Serve the halibut fillets, surrounded by shrimp, and generously topped with the creamy tomato herb sauce.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
5g
Fat
35g
Carbs
1g
