Baked Halibut Fillets

After wandering through Italy a few months and I'm in Madrid again, I'm sorry I stopped posting for so long but did not really have time to relax and start writing, even if I used a long time to "outside kitchens", learning new recipes and practicing the methodology of the restaurant kitchen, which is totally different from our home cooking that does not have "stress" of delivery times.

Today I propose a Baked Halibut Fillets, el halibut, called halibut in Spanish is a white boneless fish, low in fat and therefore very good for low calorie diets.

Ingredients 4 people:

2 halibut fillets large
1 Red pepper
2 medium onions
2 glasses of white wine
1 Liter of fish broth
2 tablespoons chopped parsley
200 grams Wild Rice
10 Tomatitos cherry
Juice of half a lemon
Coarse salt
Olive oil
Black pepper
Parsley

Preparation:

Rinse halibut fillets, dry with a kitchen towel and arrange on a plate.

Cut an onion crescents and place on a baking tray with three tablespoons of olive oil, sprinkle the onion with a little salt to prevent burning.

Season the halibut fillets and arrange over the onion, put in oven adding 250 ml. fish broth, lemon juice and a glass of white wine, cook 180 degrees 10 minutes, then add the cherry tomatoes and cook another 10 minutes.

In a pan put a high finely chopped onion, two tablespoons of olive oil, red pepper cut into strips (juliana) and fry.
When the onion is added we crystallized wild rice, mix well, salt and pepper and add a glass of white wine, mix again until the wine has evaporated and add fish stock to cover the rice, let cook stirring often. Each time the broth is finished in rice add more broth to finish cooking (20 minutes). Personally rice you add a chilli to enhance the flavor, I leave to your discretion.

After cooking the halibut and rice finished we are ready to serve, we have two pieces of fish with a few tomatoes and a bit of juice in each dish by adding a portion of wild rice. Garnish with a little sprinkling of chopped parsley.

These Baked Halibut Fillets will accompany with a good very cold dry white wine, bon appetit