Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr 12 min
Prep:
25 min
Cook:
47 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.

While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.

While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.

Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Halibut Ceviche

Recipe courtesy of Robert Irvine

Beef Provencale

Recipe courtesy of Food Network Kitchen

Artichoke Provencale

Recipe courtesy of Michael Jackson

Lambcarre Provencale

Recipe courtesy of Graham Kerr

Tuna Provencale

Recipe courtesy of Daniel Boulud

Grilled Halibut Poisson Cru

Recipe courtesy of Robert Irvine

Fruity Tuna and Halibut

Recipe courtesy of Robert Irvine

Coconut Walnut Halibut

Recipe courtesy of Robert Irvine

Provencale Daube of Beef

Recipe courtesy of La Campagne

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.