Oven Baked Paella with Halibut

February 15, 2021  •  Beans & Grains, Cooking for One (or Two), Fish & Seafood, One Dish Meals

I joined a fish CSF last year (Sitka Salmon Shares) and although the name implies it’s salmon, I get all sorts of fish delivered direct to my home once a month. It’s incredibly fresh tasting fish, having been flash frozen right after it’s caught. When looking for something to do with the halibut, I came across a recipe from Ottolenghi for an oven baked sort of fake paella.I made a bunch of changes (most notably I only used halibut instead of a mix of fish, shrimp, and sausage), but other than that I more or less stayed to the technique suggested in the recipe. I wasn’t quite sure why I needed to cook the tomato paste, tomatoes, and onion in the oven, but who am I to argue with someone as talented as Yotam Ottolenghi, right?As it turns out, I think that step, which is really simple, just creates an incredible depth of flavor. Don’t be concerned about those charred bits around the edges – they will be picked up with the stock and really enhance the dish. This is a scaled down recipe for two, with enough for lunch for one the next day. Serving more? Double the basic ingredients, and then add some shrimp and andouille.

Oven Baked Paella with Halibut
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 3-4
  • 6 tablespoons extra virgin olive oil, divided
  • ¼ packed cup chopped fresh parsley
  • 1 jalapeño,seeded and thinly sliced
  • 8 garlic cloves, 4 roughly chopped and 4 thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ pound boneless, skinless halibut fillet, cut into 6 large pieces
  • 2 tablespoons lemon juice
  • 4 small Campari tomatoes
  • 1 small yellow onion, finely chopped (about ½ cup)
  • 1 tablespoon tomato paste
  • 6 ounces Bomba rice (or substitute Arborio)
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon saffron threads (or substitute ground turmeric)
  • 2½ cups hot fish stock (or substitute chicken stock or hot water)
  • ½ cup jarred or canned artichoke hearts, drained and roughly chopped
  • ½ red bell pepper, stemmed, seeded, and roughly chopped
  • Chopped fresh parsley, for garnish
  1. Combine 4 tablespoons of the olive oil with the parsley, jalapeño, chopped garlic, salt and pepper in a food processor and pulse, wiping down the sides as needed, until minced. Place halibut pieces in a small bowl and pour the salsa verde and lemon juice over the fish. Toss gently to coat, cover, and refrigerate for an hour, or up to four hours.
  2. Preheat the oven to 400 degrees.
  3. Pour remaining 2 tablespoons of olive oil into a large ovenproof skillet. Puree the tomatoes quickly in a blender or food processor then pour into the skillet. Add the onion and tomato paste and stir to combine. Place skillet in the oven and cook for 10 minutes. Remove the skillet and stir the contents around a bit then cook for 10 more minutes.
  4. Remove the skillet and add the rice, paprika, and saffron. Cook over medium high heat on the stove for a couple of minutes, then add the stock, using a spoon to deglaze the pan and pick up any of the charred bits from the bottom. Stir in the artichoke hearts and peppers, cover, bring to a boil, and simmer for 10 minutes, then return the pan to the oven to cook for another 10 minutes.
  5. Remove the skillet and place the fish pieces on the rice, gently pushing them into the rice. Spoon all of the salsa verde from the fish marinade over the pieces of fish and return the pan to the oven. Cook uncovered until the fish is just barely cooked through, about 7-10 minutes.
  6. Garnish with parsley before serving.

Add a Comment

Rate this recipe: