This dish may seem fancy, but it’s surprisingly easy to prepare. Tender halibut fillets are gently poached in a garlicky tomato and fennel sauce with white beans and briny olives.
It's hearty enough to serve as a main course yet light enough for a summer evening. We like to serve it over orzo so it soaks up all that delicious sauce, but it would also be great with rice, couscous, or even crusty bread.
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Why We Love This Recipe
- One-pan ease - Everything (except the orzo) cooks in one skillet.
- Healthy and filling - Packed with protein, fiber, and fresh vegetables.
- Flexible - Works with halibut, cod, or haddock.
- Impressive for guests - Looks restaurant-quality but is weeknight-friendly.
- Bright and balanced flavours - The briny olives, sweet cherry tomatoes, and fresh lemon bring it all together.
Ingredients
For the Sauce and Fish
- Olive oil
- Fennel bulb
- Red onion
- Garlic cloves
- Fresh red chiles
- Dry white wine (or chicken or vegetable broth)
- Fire-roasted crushed tomatoes
- Cherry tomatoes
- White beans
- Green olives
- Salt and black pepper
- Halibut fillets
For Serving
- Dry orzo
- Lemon
- Extra-virgin olive oil
- Fresh basil (or parsley)
- Chilis, optional
See the recipe card below for exact quantities.
Instructions
Cook the Orzo
Bring a large pot (4-5 qt) of salted water to a boil. Add orzo and cook until al dente, 5-7 minutes or as per package instructions. Drain well, toss with a drizzle of olive oil, and set aside.
Make the Tomato-Fennel Base
Heat olive oil in a large skillet (12-12.5") over medium heat.
Add fennel and onion. Cook 6-7 minutes until softened.
Stir in garlic and chiles, cooking for 1 minute.
Add white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
Stir in crushed tomatoes and cherry tomatoes. Season with salt and pepper. Simmer uncovered 8-10 minutes until slightly thickened.
Stir in white beans and olives.
Poach the Halibut
Pat the fish with a paper towel to dry. Nestle the halibut fillets into the sauce, spooning sauce over the tops.
Cover with a lid or foil and cook gently for 8-10 minutes until the fish is opaque and flakes easily.
Taste and adjust seasoning.
Finish and Serve
Divide orzo among shallow bowls. Spoon the tomato-fennel sauce around each portion and top with a halibut fillet. Drizzle of olive oil, optional and zest with lemon.
Serve with lemon slices and garnish with basil (or parsley) and fennel fronds.
Tips and Substitutions
- White fish options: Cod (more budget-friendly and widely available) or haddock work beautifully if you can't find halibut. Both are mild and flaky yet hold up in the sauce.
- Make-ahead: The tomato-fennel base can be made several hours ahead. Gently reheat before adding the fish.
- Serving swaps: Try serving over rice, couscous, or polenta instead of orzo. Crusty bread is also perfect for soaking up the sauce.
- Heat level: Adjust the number of chiles or substitute with a pinch of red pepper flakes.
- Tomatoes: Any cherry tomato variety will work: red, yellow, or green. Use what's in season or available at your market.
- Chiles: We used purple chiles from the garden, but you can use standard red chiles or even a pinch of dried chili flakes for mild heat.
Storage and Reheating Tips
Storing leftovers:
- Let the fish and sauce cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
- Keep the orzo separate if possible, so it doesn't soak up too much liquid.
Reheating:
- Stovetop (best method): Warm the sauce gently over low heat, then nestle the fish in and reheat just until warmed through (about 3-4 minutes). Avoid boiling or the halibut may become tough.
- Microwave (quick option): Place fish and sauce in a microwave-safe dish, cover loosely, and heat at 50% power in 1-minute intervals until warmed through.
- Reheat the orzo separately with a splash of water or broth to loosen it up.
Freezing:
- Not recommended for this dish. The halibut and tomatoes don't freeze well and will lose their texture.
If you love recipe, you should try these too!
- Baked Curry Salmon with Baked Coconut Rice
- Blackened Salmon with Creole Sauce
- Grilled Branzino with Jalapeño-Basil Vinaigrette
- Salmon with Ponzu Sauce
Equipment Used: This Tomato Poached Halibut recipe was made using our gorgeous Hestan Culinary CopperBond 12.5″ skillet and 4-qt saucepan. Proud Hestan Culinary partners. All opinions in this post are always our own.
📖 Recipe
Easy Tomato Poached Halibut with Fennel and White Beans
Ingredients
For the Sauce and Fish
- 2 tablespoon olive oil
- 1 medium fennel bulb thinly sliced (reserve the fronds for garnish)
- 1 small red onion thinly sliced
- 3 garlic cloves thinly sliced
- 1-2 fresh red chiles thinly sliced (adjust to taste)
- 1 cup dry white wine or chicken or vegetable broth
- 1 can 28 oz / 796 mL fire-roasted crushed tomatoes
- 1½ cups cherry tomatoes halved
- 1 can 14 oz / 398 mL white Cannellini beans, rinsed and drained
- ½ cup Castelvetrano or other green olives halved
- Kosher salt and freshly ground black pepper
- 4 halibut fillets 6-8 oz each, about 1 inch thick
For serving
- 1½ cups dry orzo
- Fresh basil
- 1 lemon for zest and wedges for serving
- Extra-virgin olive oil for finishing optional
- ¼ cup fresh basil or parsley, chopped or whole leaves
- Chilis optional
Instructions
Cook the Orzo
- Bring a large pot (4-5 qt) of salted water to a boil.
- Add orzo and cook until al dente, 5-7 minutes or as per package instructions.
- Drain well, toss with a drizzle of olive oil, and set aside.
Make the Tomato-Fennel Base
- Heat olive oil in a large skillet (12-12.5") over medium heat.
- Add fennel and onion. Cook 6-7 minutes until softened.
- Stir in garlic and chiles, cooking for 1 minute.
- Add white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
- Stir in crushed tomatoes and cherry tomatoes. Season with salt and pepper. Simmer uncovered 8-10 minutes until slightly thickened.
- Stir in white beans and olives.
Poach the Halibut
- Pat the fish with a paper towel to dry. Nestle the halibut fillets into the sauce, spooning sauce over the tops.
- Cover with a lid or foil and cook gently for 8-10 minutes until the fish is opaque and flakes easily.
- Taste and adjust seasoning.
Finish and Serve
- Divide orzo among shallow bowls.
- Spoon the tomato-fennel sauce around each portion and top with a halibut fillet.
- Drizzle of olive oil, optional and zest with lemon.
- Serve with lemon slices and garnish with basil (or parsley) and fennel fronds.
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