Tomato Poached Halibut with Roasted Potatoes - alive magazine

Name: Tomato Poached Halibut with Roasted Potatoes - alive magazine
Ingredients: 2 Tbsp (30 mL) grapeseed oil or sunflower oil, divided; 1 1/4 lb (680 g) small red potatoes, quartered; 1 Tbsp (15 mL) Italian seasoning; 1/2 tsp (2 mL) salt, divided; 1/2 tsp (2 mL) black pepper, divided; 1 small fennel bulb, thinly sliced; 2 garlic cloves, chopped; 1 tsp (5 mL) fennel seeds; 1/2 tsp (2 mL) cumin seeds; 1/4 tsp (1 mL) red chili flakes; 1/2 cup (125 mL) dry red wine; 2 cups (500 mL) sugar-free marinara sauce; 1 lb (450 g) skinless Pacific halibut fillets; 1 cup (250 mL) cooked or canned chickpeas; 1/3 cup (80 mL) pitted black olives, sliced; 1/4 cup (60 mL) flat-leaf parsley; Lemon wedges

www.alive.com

Sustainable Pacific halibut is gently cooked in a sophisticated red sauce that makes this dish a great catch with restaurant-worthy appeal. And who doesn’t love…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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