Recipe courtesy of Ari Nieminen

Mushroom Crusted Halibut with Candied Onion, Tomato and Sauce of Fresh Peas

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  • Yield: 4 servings
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1 6-ounce halibut filet

1/4 cup tomato fondue or stewed tomato

1/4 cup odessa style mushrooms in sour cream (mushroom duxelles)

3 ounces butter at room temperature

2 tablespoons parmesan cheese , grated

1/4 cup bread crumbs

Sauce of Fresh Peas (recipe follows)

Candied Onions (recipe follows)

Candied Onions

2 large Spanish onions, sliced

1 tablespoon butter


1 clove of garlic, mined

2 tablespoons shallot, minced

1 cup fish stock

1/4 cup cream

1 cup fresh peas

1 tablespoon butter


  1. Season the fish with salt and fresh ground pepper. Spread a layer of tomato fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mixture of butter, parmesan cheese and bread crumbs. Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done and the crust is golden. TO SERVE: Place the Candied Onions in the center of the plate and place the fish on top. Spoon the Sauce of Fresh Peas around and garnish with fresh pea shoots.;

Candied Onions

  1. Cook onion in butter slowly until tender and caramelized and all liquid has cooked down.;


  1. Sweat the garlic and shallot in the butter until tender. Add the fish stock and cream and simmer for three minutes. Add the peas and cook until tender. Puree with hand blender. Strain and keep warm.;