Roasted Halibut With Tomato Cream Sauce
- 2 tablespoons stone ground dijon mustard
- 1 teaspoon dried herbes de provence
- 1 teaspoon chopped garlic
- 2 tablespoons olive oil
- 6 (6 ounce) halibut fillets or (6 ounce) cod fish fillets
- 12 shrimp
- SAUCE
- 1 tablespoon olive oil
- 1 cup canned tomato, drained & chopped
- 1 teaspoon herbes de provence
- salt & freshly ground black pepper
- 1/3 cup whipping cream
- Combine mustard, herbs, garlic & olive oil.
- Brush on fish& shrimp; marinate for 30 minutes.
- Oil the base of an ovenproof baking dish; place fish in the center.
- Scatter tomatoes around fish & sprinkle with herbs.
- Bake in preheated 450u0b0F oven for 5 minutes.
- Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
- Remove from the oven; pour the juices & tomatoes into a small pot.
- Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
- If you prefer a smooth sauce, whisk with an immersion blender.
- Serve fish surrounded by shrimps & topped with sauce.
stone ground, garlic, olive oil, cod fish, shrimp, olive oil, tomato, salt, whipping cream
Taken from www.food.com/recipe/roasted-halibut-with-tomato-cream-sauce-61383 (may not work)