Scandinavian Baked Halibut

Oxmoor House
Halibut and potatoes are cooked in a cast iron skillet and then in the oven with tomatoes, dry white wine, and dillweed.
4 servings.


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12 small round red potatoes (about 1 pound)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) halibut steak (1 inch thick)
Vegetable cooking spray
1 teaspoon vegetable oil
16 cherry tomatoes
1/4 cup dry white wine
1/4 cup chopped fresh dillweed
2 tablespoons reduced-calorie margarine, melted
8 lemon wedges


Cut each potato in half, and place in a large ovenproof skillet; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until potato is tender. Drain and set aside.

Combine flour, salt, and pepper; sprinkle evenly on both sides of fish. Coat skillet with cooking spray; add oil. Place over high heat until hot. Add fish; cook 2 minutes on each side. Remove skillet from heat; add potato, tomatoes, and wine. Sprinkle with dillweed. Bake, uncovered, at 425° for 8 minutes or until fish flakes easily when tested with a fork. Remove from oven, and drizzle with margarine. To serve, cut fish into 4 pieces. Serve with lemon wedges.

Created date

August 2009

Nutritional Information

Calories 326
Caloriesfromfat 23 %
Fat 8.2 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 3.4 g
Protein 28.8 g
Carbohydrate 36 g
Fiber 0.0 g
Cholesterol 53 mg
Iron 0.0 mg
Sodium 287 mg
Calcium 0.0 mg