4 pieces of halibut, about 1 1/2 lb (700 g)
1/2 small onion, skinned and chopped
2 oz (50 g) lean streaky bacon, rinded and chopped
2 tbsp (1 oz) 25 g butter
1 tbsp (15 g) flour
225 - 350 g (1/2 - 3/4 lb) ripe tomatoes, skinned and chopped
3 tbsp (45 ml) dry white wine
salt, pepper,
a pinch of sugar
1/2 bayleaf
3-4 peppercorns
1/2 small onion, skinned and chopped
2 oz (50 g) lean streaky bacon, rinded and chopped
2 tbsp (1 oz) 25 g butter
1 tbsp (15 g) flour
225 - 350 g (1/2 - 3/4 lb) ripe tomatoes, skinned and chopped
3 tbsp (45 ml) dry white wine
salt, pepper,
a pinch of sugar
1/2 bayleaf
3-4 peppercorns
method
1. Rinse and dry the fish and place it in a greased ovenproof dish.
2. Fry the onion and bacon in the butter until soft but not brown - about 5 minutes and stir in the flour.
3. Add the tomatoes, wine, seasonings and flavourings and pour over the fish.
4. Cover with foil and bake in the oven at i8o°C (^o°F) mark 4 for about 20 minutes, or until the fish is tender.
Remove the bavleaf and peppercorns before serving.
2. Fry the onion and bacon in the butter until soft but not brown - about 5 minutes and stir in the flour.
3. Add the tomatoes, wine, seasonings and flavourings and pour over the fish.
4. Cover with foil and bake in the oven at i8o°C (^o°F) mark 4 for about 20 minutes, or until the fish is tender.
Remove the bavleaf and peppercorns before serving.
rate this recipe
9.2
out of 10
33 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
