You don't need to love anchovies to appreciate this dish. The anchovy taste mellows with the cooking and adds just the right amount of salt flavor to the fish.
3 tbsp olive oil (or more, if necessary)
Generous pinch of curry powder
1 tbsp herbs de Provence
1 can of anchovy fillets (about 3-4 fillets per piece of halibut)
4 pieces of halibut (about 1 lb.)
Fresh ground pepper to taste
Preheat oven to 500. Line a baking dish (I use pyrex) with aluminum foil.
In a large bowl, rub each piece of halibut evenly with olive oil, curry powder, herbs de Provence and pepper. Make about 3-4 evenly spaced slits on the surface of each piece of halibut. Each slit should be about 1/4 inch deep and about 3 inches long. Insert an anchovy fillet in each slit. Place halibut onto prepared baking sheet.
Bake fish about 15 minutes (maybe 5 minutes longer if the fillets are thick) until opaque throughout. Serves 4.
It is OK to email this member (but you must sign in first).