Roasted Halibut a la “Bruschetta”



6tablespoons olive oil
1pound grape tomatoes, cut into halves
1/2cup finely diced red onion
5 flat anchovies, canned in oil, drained
3 garlic cloves, crushed, divided
1/2teaspoon salt, divided
1/4teaspoon freshly ground black pepper
4 (5-ounce) fresh or frozen halibut steaks
4 slices crusty artisan bread
1/2cup shredded fresh basil leaves


  1. Preheat oven to 450F.
  2. Heat 3 tablespoons olive oil in a large skillet. Add tomatoes, onion, anchovies and 2 crushed garlic cloves; stir. Cook over high heat, stirring constantly, until thick, about 5 minutes. Add 1/4 teaspoon salt and pepper. Keep warm.
  3. Stir together remaining olive oil, crushed garlic clove and salt. Brush fish with half the oil mixture. Place on a rimmed baking sheet. Bake 10 minutes, or until fish turns opaque and flakes easily.
  4. Brush both sides of bread slices with remaining oil mixture. Toast in oven until golden brown, about 3 minutes.
  5. Place a bruschetta on each plate. Top with tomato mixture and fish. Sprinkle with basil.

Recipe by Rozanne Gold.

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Nutritional Info *per serving

  • Calories 420
  • Fat 24g
  • Cholesterol 75mg
  • Sodium 690mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 31g