Poached Halibut with Gremolata

Poached Halibut with Gremolata

Poached Halibut with Gremolata

This dish is both easy (for a weeknight meal!) and refined (for a chic dinner party!). Make this Cherry Tomato Poached Halibut pronto!

30 minutes

Serves 4


Poached Halibut
4 halibut filets, about 4 oz each
1 12 oz jar Our Pantry Cherry Tomato Sauce
3 tbsp capers, drained
1 shallot, finely diced

1 bunch parsley, roughly chopped
2 tbsp fresh oregano
1 tsp lemon zest
2 tsp olive oil
Kosher Salt
Black Pepper


  1. Season halibut with salt and pepper and set aside.
  2. To make the gremolata, combine parsley, oregano, lemon zest, olive oil, salt and pepper in a small mixing bowl and set aside.
  3. Add 2 tablespoons olive oil to a large sauté pan over medium high heat.
  4. Once heated, add shallots and capers to the oil and lightly fry until softened and just starting to brown.
  5. Add 1 jar of Our Pantry Cherry Tomato Sauce and season with salt and pepper. Bring to a light simmer then lower the heat and add the halibut to the pan. Spoon some of the sauce over each piece ofhalibut then cover the pan with a form fitting lid and poach for about 8-10 minutes.
  6. Garnish with gremolata and enjoy.