← All recipes

🍽️ Baked halibut with potatoes, tomatoes and olives

308 kcal · 30 min · 4 servings

Ingredients

• 400 g new potatoes
• salt
• 400 g cherry tomatoes
• 640 g halibut fillets (4 halibut fillets)
• pepper
• 1 tbsp olive oil
• 100 ml dry white wine
• 100 g black olives (pitted)
• 2 sprigs basil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Drain the water.
5. 5. Let the potatoes cool down.
6. 6. Wash the tomatoes under running water.
7. 7. Rinse the fish fillets under cold water.
8. 8. Pat the fish dry with a kitchen towel.
9. 9. Season the fish with salt and pepper.
10. 10. Take a baking dish.
11. 11. Grease the dish with one teaspoon of oil.
12. 12. Cut the cooled potatoes in half lengthwise.
13. 13. Slice the potato halves into thin slices.
14. 14. Arrange the potato slices evenly in the baking dish.
15. 15. Season the potatoes with a pinch of salt.
16. 16. Season the potatoes with a pinch of pepper.
17. 17. Pour the wine over the potatoes.
18. 18. Place the seasoned fish fillets on top of the potatoes.
19. 19. Distribute the tomatoes and olives evenly over the fish.
20. 20. Drizzle the remaining oil over the entire dish.
21. 21. Season the surface once more with salt and pepper.
22. 22. Preheat the oven.
23. 23. Set the temperature to 180 degrees Celsius.
24. 24. If your oven has a fan setting, set it to 160 degrees Celsius.
25. 25. For gas ovens, set the level to 2 to 3.
26. 26. Place the dish in the preheated oven.
27. 27. Bake the dish for about 20 minutes.
28. 28. Wash the fresh basil under running water.
29. 29. Shake the basil dry.
30. 30. Pluck the basil leaves from the stems.
31. 31. Take the finished dish out of the oven.
32. 32. Sprinkle the basil leaves over the dish.

Nutrition per serving

• kcal: 308
• Protein: 35 g · Fett/Fat: 9 g · Carbs: 16 g