Roasted Halibut a la “Bruschetta”

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins

Here is a main dish bruschetta (broo-SKEH-tah)—garlicky toast topped with flakey halibut steaks and tomato relish. The anchovies “melt” into the tomatoes creating a rich, flavorful topping. Yum.


6tablespoons olive oil
1pound grape tomatoes, halved
1/2cup finely diced red onion
5-- flat anchovies, canned in oil, drained
3cloves garlic, crushed, divided
1/2teaspoon salt
1/4teaspoon Coarsely ground black pepper
4-- fresh or frozen halibut steaks
4slices good crusty bread
1/2cup julienned 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.


Nutritional Info *per serving

  • Calories 730
  • Glycemic Load 0
  • Fat 28g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 17g
  • Cholesterol 195mg
  • Sodium 1040mg
  • Potassium 2030mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugars 6g
  • Protein 80g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 15%