Chunky Halibut Casserole

Savory Chunky Halibut Casserole

Halibut is a tasty fish that even a small amount will give flavor to your casserole. This is one of the best fish recipes you could cook for the entire family. Even picky eaters will agree!

Savory Chunky Halibut Casserole


1 Red pepper, deseeded and roughly chopped
2 Large onions, peeled and sliced into rings
2 teaspoon Vegetable oil
1 tablespoon Paprika
2 tablespoon Plain flour
2 tablespoon Freshly chopped basil
14 oz Can chopped tomatoes
1 lb Potatoes, peeled
2 oz Butter or margarine
1 lb Courgettes, trimmed and thickly sliced
1 lb Halibut fillet, skinned and cut into 1-inch cubes
1/4 pint Fish stock
1/2 pint White wine
Salt and freshly ground black pepper
Sprigs of fresh basil, to garnish
Freshly cooked rice, to serve


Melt the butter or margarine in a large saucepan, add the onions and pepper and cook for 5 minutes, or until softened.

Cut the peeled potatoes into 1-inch dice, rinse lightly and shake dry, then add them to the onions and pepper in the saucepan. Add the courgettes and cook, stirring frequently, for a further 2-3 minutes.

Sprinkle the flour, paprika and vegetable oil into the saucepan and cook, stirring continuously, for 1 minute. Pour in 1/4 pint of the wine, with all the stock and the chopped tomatoes, and bring to the boil.

Add the basil to the casserole, season to taste with salt and pepper and cover. Simmer for 15 minutes, then add the halibut and the remaining wine and simmer very gently for a further 5-7 minutes, or until the fish and vegetables are just tender. Garnish with basil sprigs and serve immediately with freshly cooked rice.

Halibut dish photo

Leftover fish may also be substituted for the halibut. You may also add a few other spices and it will still come out really tasty.

Photo by st_gleam