Halibut with Roasted Grape Tomato Salsa

Halibut with Roasted Grape Tomato Salsa
4 servings

You could also serve this dish with a side of some steamed basmati rice. This is a simple dish with amazing flavour.



1 ½
cup grape tomatoes, cut in half, crosswise (375 ml)
red pearl onions, blanched and peeled
splash of olive oil, for salsa
Grated zest and juice of 1 lime, for salsa
Several thyme sprigs, for salsa
Coarse salt and freshly cracked black pepper
pieces skinless halibut fillet, each fillet about 6-ounces/170 grams)
Tbsp fresh thyme, chopped, for fish (15 ml)
Coarse salt and freshly cracked black pepper
Grated zest of 1 lime, for fish
Tbsp olive oil, for fish (30 ml)
Lime wedges, for serving if desired
bunch watercress, for serving if desired


Step 1

Preheat oven to 375 degrees F.

Step 2

For the roasted tomato salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.

Step 3

Meanwhile season fish with salt and pepper, zest from 1 lime and chopped thyme. Add 2 tbsp. olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.

Step 4

Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh watercress. Drizzle each plate with some of the pan juices.

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