Roast Halibut with Roast Baby Tomatoes

Easy to prepare, sear your fillets on the stove top and finish in a hot oven. Top with Roast Tomatoes (recipe below) or simply a squeeze of lemon and a little olive oil.

Serving 4
Source: Haylie Pomroy

Ingredients:

• 4 – 6 ounce fresh halibut fillets, preferably thick fillets from Alaska
• Salt and pepper, to taste
• 2 teaspoons olive oil
• Lemon wedges, optional

Directions:

If cold, allow halibut to get the chill of by allowing it to stand at room temperature for 30-45 minutes.

1. Cover a quarter or half sheet rimmed backing sheet with parchment or foil and set aside.
2. Preheat the oven to 425 degrees. Place a non-stick skillet or fry pan over medium heat and add oil. Season halibut with salt and pepper. When the oil is shimmering (but not smoking), place the halibut top side down in the pan. Allow a golden crust to form, about 3 minutes. Turn the halibut over and sear 1 minute longer. Remove the halibut to your prepared baking sheet.
3. Roast in the oven for approximately 6 minutes for 2″ thick fillets. If your fillets are thinner, roast for a shorter time. When done, halibut will be moist and barely opaque in the center. 
4. Remove and serve with a drizzle of good olive oil and a squeeze of fresh lemon.

Roast Baby Tomatoes with Thyme

These bright, herb roasted tomatoes go great with fish and equally as well with chicken. Spoon some over an omelet like salsa or sprinkle into a salad. There are many ways to enjoy them. Next time you have a container of baby tomatoes on the counter and don’t know what to do with them, roast them. Try multi-color baby tomatoes for even more color.

Ingredients

• 12-16 ounces organic sweet baby tomatoes such as Sugar Plum or Grapeseed, halved
• 1 tablespoons olive oil
• 2-3 large garlic cloves, finely minced or squished through a garlic press
• 1 generous tablespoon fresh chopped thyme leaves
• salt and pepper to taste

Directions

Pre-heat oven to 375 degree, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. I let mine go about  25 minutes on the convection setting.

Serve warm, or cool and refrigerate.  They will keep a few days in the refrigerator. Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme.