Halibut Provençale

Halibut Provençale

Halibut Provençale Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 Tbsp. organic extra virgin olive oil
  • ¼ c. organic lemon juice
  • ½ c. organic dry white wine
  • ¼ c. organic sun-dried tomatoes, chopped
  • 1 Tbsp. capers, drained
  • 1 Tbsp. organic garlic, chopped
  • 1 Tbsp. fresh basil, minced
  • 24 oz. wild Pacific halibut
  1. Preheat the oven to 450 F.
  2. Heat the oil in a large, heavy, ovenproof skillet over medium-high heat.
  3. Add the tomatoes, capers, garlic, and basil, and stir 1 minute.
  4. Add the wine and lemon juice, and boil until the liquid is reduced almost to a glaze, about 3 minutes.
  5. Add the fish to the skillet and swirl to coat with the sauce.
  6. Transfer the skillet to the oven.
  7. Roast the fish until it is just opaque in the center, about 15 minutes.
  8. Transfer the fish and sauce to a platter and serve.

Nutrient Information Per Batch

980.22 kcal Calories, 370.84 mg Calcium, 18.75 g Carbohydrate, 215.04 mg Cholesterol, 29.95 g Total Fat, 2.49 g Fiber, 7.57 mg Iron, 601.17 mg Magnesium 3663.29 mg Potassium, 143.09 g Protein,247.96 mcg Selenium, 918.35 mg Sodium, 7.25 g Sugars, 3.38 mg Zinc, 4.21g Saturated fat, 0 trans Fat, 15.33 g Monounsaturated fats, 6.6 g Polyunsaturated fats, 1356.98 IU Vitamin A, 2.57 mg Vitamin B6, 7.93 mcg Vitamin B12, 38.02 mg Vitamin C, 0 IU Vitamin D, 7.93 Vitamin E, 29.99 mcg Vitamin K, 102.79 mcg Folate,0.52 mg Vitamin B1(Thiamin),40.81 mg Vitamin B3(Niacin),0.61 mg Vitamin B2(Riboflavin), 6196.77 mcg Lycopene, 368.48 mcg Lutein and Zeaxanthin, 0.57 g ALA, 0.48 g EPA, 1.96 gDHA,1574.72 mg Phosphorous, 0.66 mg Manganese, 0 mcg Alpha carotene, 174.9 mcg Beta carotene, 11.75 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Tubers

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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