Ingredients
Crushed tomatoes
- 1 kg (6 to 8) tomatoes
- 15 ml (1 tablespoon) olive oil
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 15 ml (1 tablespoon) basil, chopped
- Salt and freshly ground pepper
Basilic dressing
- 60 ml (1?4 cup) olive oil
- 15 ml (1 tablespoon) basil, chopped
- Juice of half a lemon
- Salt and freshly ground pepper
Halibut
- 450 g (2-3) zucchini, thinly sliced
- Canola oil
- 4 halibut fillets or steaks, 150 g (5 oz.) each
- Salt and freshly ground pepper
- 15 ml (1 tbsp.) olive oil
Dressing
- A few sprigs of chives
Preparation
- Preheat oven to 190°C (375°F).
Crushed tomatoes
- Using the tip of a knife, cut an X at the base of the tomatoes. Plunge into boiling water for 30 seconds, then into a bowl of iced water. Remove the skin, remove the seeds and dice finely.
- In a saucepan, heat the olive oil and sauté the shallot and garlic. Add the tomatoes and simmer for 15 minutes, or until the water has evaporated. Add the basil. Season with salt and pepper. Set aside for later.
Basilic dressing
- Combine ingredients. Season with salt and pepper. Set aside for later use.
Halibut
- Blanch zucchini slices in boiling water for 1 minute. Cool under cold water. Drain.
- Place halibut on oiled baking sheet. Season with salt and pepper. Arrange zucchini slices on top of fish, overlapping to resemble fish scales. Brush with olive oil and bake for 12 minutes.
Dressing
- Warm the basil vinaigrette in the microwave for a few seconds. Place the crushed tomatoes on a plate. Place halibut on tomatoes and drizzle with vinaigrette. Garnish with a few sprigs of chives.