Halibut with Roasted Grape Tomato Salsa

  • serves 4
Christine Cushing
Christine Cushing

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

18 Ratings
Directions for: Halibut with Roasted Grape Tomato Salsa


1 ½ cup grape tomatoes, cut in half, crosswise (375 ml)

12 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

4 pieces skinless halibut fillet, each fillet about 6-ounces/170 grams)

1 Tbsp fresh thyme, chopped, for fish (15 ml)

Coarse salt and freshly cracked black pepper

Grated zest of 1 lime, for fish

2 Tbsp olive oil, for fish (30 ml)

Lime wedges, for serving if desired

1 bunch watercress, for serving if desired


1. Preheat oven to 375 degrees F.

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.

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.

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.

See more: Fish, Tomatoes, Roast, Main, Lunch, Saute, Dinner


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