Name: Pan Roasted Halibut with Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4-6 tomatoes, chopped (375 ml); 1 onion chopped; splash of olive oil, for salsa; ¼ cup white wine, for salsa; 2 sprig of thyme, for salsa; Coarse salt and freshly cracked black pepper; 4 piece 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; 2 Tbsp olive oil, for fish (30 ml); lemon wedges, for serving if desired

Cook Time

30 min

Yields

4 servings

Beautiful crisp halibut surrounded by tomato, wine and herbs!

ingredients

4-6

tomatoes, chopped (375 ml)

onion chopped

splash of olive oil, for salsa

cup white wine, for salsa

sprig of thyme, for salsa

Coarse salt and freshly cracked black pepper

piece 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

Tbsp olive oil, for fish (30 ml)

lemon wedges, for serving if desired

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F.

Step 2

For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, 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 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 basil. Drizzle each plate with some of the pan juices.

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Pan Roasted Halibut with Tomatoes

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