DeLoach Vineyards Baked Halibut with Tomatoes

Healthy and delicious, this Mediterranean-style baked fish combines the taste of tomatoes and capers. Pair the easy-to-make fish with the rich, full-flavored Deloach O.F.S. Chardonnay.

Servings: 8

Cook Time: 35 minutes

Pair With: Pair this dish with DeLoach's 2011 OFS Chardonnay

Source: Photo and recipe courtesy of DeLoach Vineyards


1 1/2 pounds cherry tomatoes
2 tablespoons lemon zest, minced
16 cloves garlic, smashed
5 tablespoons capers
2/3 cup olive oil, in two parts
2 pound halibut snapper or other firm, white fish fillets 
juice of a lemon
Kosher salt
freshly ground pepper



Preheat oven to 400°. Place the tomatoes, zest, garlic, capers and half the oil in a baking dish. Bake for 20 minutes. Add the fish fillets to the baking dish, drizzle with the remaining oil and cook for 15 minutes until cooked through. Squeeze the lemon over the fish and season with salt and pepper. Place fillet on warm plate and top with tomato mixture.

Recipe Courtesy Of

DeLoach Vineyards

Since 1975, DeLoach Vineyards has been a pioneer in the production of Pinot Noir, Chardonnay, and Zinfandel in the Russian River Valley.