Roasted Portuguese Halibut
- 20m Prep Time
- 45m Cook Time
- 1h Ready In
A Goan-inspired halibut dish marinated in a ginger-garlic paste, then baked in a rich tomato and pepper sauce with sweet sherry. Served with crusty bread.
Ingredients
- 1 large halibut fillet
- 1 lemon juiced
- salt
- 1 fresh root ginger peeled and roughly chopped
- 6 garlic cloves 4 roughly chopped, 2 sliced
- 1 tsp black peppercorns crushed
- 50 g butter
- 1 red onion finely chopped
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 pinch sugar
- 2 tbsp sweet sherry
- 1 green pepper deseeded and diced
- 1 red pepper deseeded and diced
- tomatoes chopped
- 200 g canned chopped tomatoes
- 2 tbsp vegetable oil
- fresh parsley finely chopped
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 422 mg
- Iron: 5.77 mg
- Magnesium: 84.1 mg
- Phosphorus: 446 mg
- Potassium: 1389 mg
- Zinc: 3.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large halibut fillet
- salt
- 50 g butter
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 pinch sugar
- 2 tbsp sweet sherry
- 200 g canned chopped tomatoes
- 2 tbsp vegetable oil
Prepare
- Juice 1 lemon
- 1 fresh root ginger, peeled and roughly chopped
- 6 garlic cloves, 4 roughly chopped, 2 sliced
- Crush 1 tsp black peppercorns
- 1 red onion, finely chopped
- 1 green pepper, deseeded and diced
- 1 red pepper, deseeded and diced
- Chop tomatoes
- fresh parsley, finely chopped
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas 4. Wash the halibut fillet (about 800g/1lb 12oz) and pat dry. If needed, cut the fillet in half to fit your dish. Sprinkle with lemon juice and salt to taste.
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Step 2.
In a blender, make a paste with the peeled and roughly chopped ginger, 4 roughly chopped garlic cloves, and crushed black peppercorns. Rub this paste all over the fish. Cover and marinate for about 30 minutes.
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Step 3.
While the fish marinates, melt the butter in a small saucepan over medium heat. Add the 2 sliced garlic cloves and finely chopped red onion; cook for 2 minutes until translucent. Stir in the turmeric, chilli powder, sugar, and sweet sherry; fry for 1 minute.
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Step 4.
Add the diced green and red peppers to the saucepan and sauté for 1 minute. Then add the fresh chopped tomatoes and canned chopped tomatoes; stir to combine. Cook over medium heat for 15–20 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning with salt if needed.
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Step 5.
While the sauce simmers, heat the vegetable oil in a large ovenproof pan or casserole dish over medium-high heat. Brown the marinated halibut briefly on both sides, about 2 minutes per side, taking care not to break the fish when turning.
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Step 6.
Pour the thickened sauce over the browned fish in the pan. Cover the dish and transfer to the preheated oven. Bake for 15 minutes at 180°C/350°F/gas 4.
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Step 7.
After 15 minutes, increase the oven temperature to 190°C/375°F/gas 5. Uncover the dish and cook for another 3–4 minutes. Serve immediately, garnished with finely chopped fresh parsley, with crusty white bread on the side.