Halibut with tomato-basil sauce
A source of protein and omega-3 fatty acids, halibut supports cardiovascular health. Tomato-basil sauce adds antioxidants and flavor, creating a harmonious and delicious dish.
Preheat the oven to 190 °C. Pat the halibut (700 g) dry, season with part of the salt (3 g) and sprinkle with black pepper (0.5 g). If the fillet is frozen, thaw it in the refrigerator beforehand and pat it dry thoroughly.
Chop the tomato (300 g), mince the basil (20 g) and garlic (10 g). In a saucepan, heat olive oil (15 g), add the garlic and heat for 30 seconds without browning. Add the tomatoes, oregano (2 g) and the remaining salt, simmer for 8-10 minutes until the sauce thickens but still retains pieces of tomato. Stir in the basil.
Place the halibut in a baking dish, cover with the tomato-basil sauce and bake for 12-15 minutes. The fish is done when the flesh is opaque, flakes easily with a fork, and the internal temperature has reached 63 °C.
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