Braised Halibut with Tomatoes
Rinse halibut and score the skin with a sharp knife at about 3 cm (approximately 1-inch) intervals. Season fish with lemon juice.
Score tomatoes, dip in boiling water 1 minute, drain, cool and remove skin. Cut tomatoes into quarters, remove the seeds and dice the flesh into small pieces. Peel onions and garlic and dice. Trim leek, cut into rings and rinse thoroughly.
Heat the olive oil. Add onions, garlic and leek and sauté. Add tomatoes and cook briefly. Pour in white wine and cook until reduced, 6-8 minutes. Season with salt and pepper. Put the tomatoes in a large oven-proof dish. Season halibut with salt and pepper and place in the dish. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F/convection 325°F) and cook for 45-50 minutes, basting the fish frequently with the tomato mixture. Serve sprinkled with parsley.