Baked Halibut with Tomato Sauce

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 lbs. halibut.
  • 2 cups tomatoes.
  • 1 cup water.
  • 1 slice onion.
  • 3 cloves.
  • ½ tablespoon sugar.
  • 3 tablespoons butter.
  • 3 tablespoons flour.
  • ¾ teaspoon salt.
  • teaspoon pepper.


Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in baking-pan, pour around half the sauce, and bake thirty-five minutes, basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley.