Halibut, Broccoli and Tomato Casserole

Fish, vegetables, cheese and wine in one pot is a spectacular dish.

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Steam the broccoli just until it is tender but still crisp, about 4 minutes.
3 cups broccoli florets
Rinse under cold running water and set aside.
Place the halibut in the center of a lightly greased baking dish and arrange the broccoli around the edges.
1 1/2 lbs halibut fillets
Heat the olive oil in a saucepan over moderate heat and stir in the flour.
4 tbsp olive oil, 3 tbsp all-purpose flour
Cook for 3 minutes, stirring constantly.
Add the milk and bring to a boil, stirring frequently.
2 cups milk
Add the wine, cheese, salt, and pepper and stir until the cheese is melted and the sauce is smooth.
2 tbsp dry white wine, 1 cup Swiss cheese, salt, ground pepper
Pour over the halibut and broccoli, sprinkle with a little paprika and the toasted almonds.
1 tsp paprika, 1/4 cup slivered almonds
Bake uncovered in a preheated 375F (190C) oven until the fish is firm to the touch, about 20 minutes.
Add the cherry tomatoes and lemon juice to the broccoli around the edges and bake uncovered another 5 minutes.
1 cup cherry tomatoes, 1 tbsp lemon juice