Jean-Georges Vongerichten, Mark Bittman

Provençal halibut

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

The characteristic flavors of capers and tomatoes change the previous braised fish from a delicate northern-style French dish to a gutsy southern one. Serve this with a braised vegetable, such as asparagus or broccoli, dressed with olive oil and lemon, and perhaps some roasted peppers.

Ingredients

  • 1½ tablespoons butter
  • 1 tablespoon minced shallots
  • Four

Method

  1. Preheat the oven to 500°F. Smear the butter in a shallow baking pan that will hold the fish without crowding. Sprinkle the shallots over the butter.
  2. Season the fish on both sides with salt and cayenne; lay it in the pan. Scatter the tomatoes and capers