Oven Baked Paella with Halibut
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3-4
Ingredients
  • 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
Instructions
  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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/02/oven-baked-paella-with-halibut/