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    Roast Halibut with Tomato and Parsley Salsa

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    Roast Halibut with Tomato and Parsley Salsa

    A healthy low-fat supper of roasted halibut steaks, fresh tomato and herb salsa and new potatoes.

    • Preparation time: 10 minutes, plus 20 minutes soaking
    • Cooking time: 30 minutes
    • Total time: 40 minutes, plus 20 minutes soaking 60 minutes

    Serves: 4


    • 4 Waitrose Cooks' Ingredients Sundried Tomatoes
    • 2 shallots, finely sliced
    • 2 tsp red wine vinegar
    • 700g new potatoes
    • 4 x 180g halibut steaks, from the fish service counter
    • 1½ tbsp olive oil
    • 200g cherry tomatoes, quartered
    • 20g pack fresh flat-leaf parsley, chopped


    1. In a small bowl, cover the sun-dried tomatoes with lukewarm water and leave to soak for 20 minutes, then drain and chop.
    2. Preheat the oven to 200°C, gas mark 6. Place the sliced shallots in the vinegar and leave to infuse. Cook the potatoes in boiling water for 15 minutes or until just tender.
    3. Meanwhile, season the halibut steaks and place on a baking sheet lined with baking parchment. Brush the fish with half a tablespoon of the olive oil and roast in the oven for 10-15 minutes, until the fish is starting to flake and is just cooked.
    4. In a small saucepan, gently warm the remaining oil with the sun-dried tomatoes and cherry tomatoes until the cherry tomatoes start to soften. This should take about 5 minutes.
    5. Add the infused shallots and vinegar and continue to cook for a further 2 minutes. Remove from the heat and stir in the parsley. Serve the sauce warm with the roasted fish and new potatoes.

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    Cook's tips

    The sauce can be made up to 24 hours ahead and stored in the fridge. Warm the sauce just before serving then stir in the parsley.

    This recipe also works well with salmon fillet.


    Average user rating

    4 stars