ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
This pan seared halibut recipe with lemon butter sauce takes just 20 minutes... which you'd never guess with how fancy pan fried halibut looks. I'll show you how to pan sear halibut, plus how to make the perfect sauce for halibut.
Provided by Maya Krampf
Categories dinner Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
- Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
- Remove the fish from the pan and cover tightly with foil to keep warm.
- Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
- Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
- Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.
Nutrition Facts : Calories 513 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 61 mg, Sodium 785 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
- Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
SEAR-ROASTED HALIBUT WITH TOMATO & CAPERS
To dress up this dish and add color, try using several varieties of tiny tomatoes.
Provided by Tony Rosenfeld
Categories Main Course
Yield four.
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes. Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.
Nutrition Facts : ServingSize four., Calories 280 kcal, Fat 100 kcal, SaturatedFat 1.5 g, TransFat 11 g, Carbohydrate 8 g, Fiber 1 g, Protein 37 g, Cholesterol 55 mg, Sodium 570 mg, UnsaturatedFat 8 g
ROASTED HALIBUT WITH TOMATOES, PEPPERS, AND OLIVES
Roasted Halibut with Tomatoes, Peppers, and Olives is a healthy dinner that brings the sunny colors and flavors of the Mediterranean to your table. Roasting is the best way to cook a firm white fish like halibut, it comes out tender, juicy, and perfectly delish!
Provided by Sue Moran
Categories Main Course
Number Of Ingredients 15
Steps:
- Preheat oven to 350F
- Rinse and chop the tomatoes into large chunks. Put them into a food processor with the garlic, and pulse/process them until pureed, but they don't have to be super smooth, some texture is good.
- Put the tomatoes in a skillet and bring up to a boil. Turn down the heat to medium and add the wine and paste. Let it cook for about 15 minutes at a gentle bubble, so it can thicken. Taste and season well with salt and pepper.
- Pour the sauce into the bottom of your baking pan. Top with the fish. Add the sliced peppers, olives, capers, fennel seeds and lemon wedges around the fish and nestle everything into the sauce.
- Dot the fish with butter and loosely cover with foil. Bake for 40 minutes, removing the foil half way through. Finish the dish under the broiler for some last minute color.
- Top the fish with the parsley and onions, drizzle with good olive oil, shower with fresh cracked black pepper and serve.
Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 27 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 236 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
HALIBUT WITH ROASTED LEEKS AND TOMATOES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Put the leeks in a roasting pan. Toss the tomatoes with 2 tablespoons grapeseed oil, vinegar, rosemary, thyme, and salt in a small bowl and add it to the leeks and toss. Put the pan in the oven, uncovered, and roast for 20 minutes, stirring after 10 minutes. Remove from oven when the leeks have softened to touch or when the tomatoes have begun to shrivel.
- In a large nonstick pan, over medium-high heat, add 2 tablespoons butter and allow the butter to melt. Drizzle the halibut with remaining oil, and season with salt and pepper, to taste. Put the halibut in the buttered pan, skin side down, and reduce the heat to medium. Allow the fish to cook for 5 minutes, carefully flip and repeat the cooking process on the second side. After the second side has cooked, remove the halibut to a plate and keep warm. Return the pan to high heat. Stir in the wine with a wooden spoon, to deglaze the pan. Add the lemon juice and chicken stock. This pan sauce should reduce by half, or until thickened. Once the sauce has reduced, remove the pan from the heat and stir in the remaining butter. Arrange the halibut on serving plates, drizzle with the sauce and serve with the roasted leeks and tomatoes alongside.
PAN-ROASTED HALIBUT PUTTANESCA
Steps:
- Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
- To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
PAN ROASTED HALIBUT WITH TOMATOES
Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.
Provided by Tres Piernas Hombre
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Pan Roasted Halibut with Tomatoes.
- Preheat oven to 375 degrees F.
- 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.
- Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons 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.
- 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.
Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO
Steps:
- Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
- Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
- Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.
More about "pan roasted halibut with tomatoes food"
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 4
- In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.
- In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.
ROAST HALIBUT WITH ROAST BABY TOMATOES - A FOODCENTRIC …
From afoodcentriclife.com
Reviews 11Estimated Reading Time 5 mins
- If the fish is cold from the refrigerator, allow it to stand at room temperature for 30-45 minutes to get the chill off. Then start the tomatoes while the fish is warming up.
- Pre-heat the oven to 375°F degrees.Cover a rimmed baking sheet with foil or parchment. In a small bowl, toss halved tomatoes with olive oil, garlic, thyme, 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. Mine take 25 minutes on the convection setting.
- Pre-heat 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 hot 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.
PANFRIED HALIBUT WITH TOMATOES AND BASIL | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (6)Total Time 25 minsServings 2
PAN-ROASTED HALIBUT WITH TOMATO-BUTTER SAUCE RECIPE ...
From mygourmetconnection.com
5/5 (1)Category SeafoodCuisine AmericanTotal Time 35 mins
- Combine the flour, salt and a few grinds of black pepper in a shallow dish. Dredge the halibut fillets in the flour and set aside.
- Melt the butter in an oven-proof, nonstick skillet over medium heat. Add the garlic and shallot and cook until light golden in color (do not brown). Add the tomatoes and simmer for 7 to 8 minutes, stirring often. Season to taste with salt and pepper and transfer to a deep bowl. Using a hand-held blender, purée until smooth and set aside (you can also use a regular blender or food processor).
- Wipe out the pan, raise the heat to medium-high and add the olive oil. Add the halibut in a single layer and cook until very lightly browned, 2 minutes per side. Place the pan in the oven to finish the cooking, about 5 minutes for 1-inch thick fillets.
OVEN-ROASTED HALIBUT WITH CHERRY TOMATOES | LAST INGREDIENT
From lastingredient.com
Reviews 2Estimated Reading Time 3 minsServings 2Total Time 30 mins
- Place the tomatoes in a square baking dish and toss in the olive oil, balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake the tomatoes for 10 minutes.
- Brush the halibut filets with olive oil and season with the remaining salt and pepper. Place the filets in the baking dish with the tomatoes and cover with aluminum foil. Roast the fish for 10 minutes until opaque and cooked through. Garnish with basil and chives before serving.
PAN-ROASTED HALIBUT WITH JALAPEñO VINAIGRETTE - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 6
- In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.
- Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.
- In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges or watercress.
ROASTED HALIBUT WITH TOMATOES AND CAPERS - TWO KOOKS IN ...
From twokooksinthekitchen.com
4.9/5 (8)Total Time 18 minsCategory Main CourseCalories 260 per serving
- PREPARE TOMATO CAPER TOPPING: Mix together all ingredients for tomato caper topping in a small bowl. Set aside.
- SAUTE HALIBUT: Divide halibut into 2-3 portions if desired or leave whole. Sprinkle liberally with salt and pepper. Dredge in flour and shake off excess. Heat oil to medium high in a pan (ovenproof and non stick if available - if not, don't worry). Add fish and let it saute undisturbed for 3 minutes until lightly browned. Flip fish over, add green onions and saute for another minute.
- ROAST HALIBUT WITH TOPPING: If pan is not ovenproof, transfer to small foil lined pan. Pour tomato mixture around fish and green onions. Roast for 3-6 minutes, depending on thickness of fish. Don't overcook. Fish is ready when fork can cut through it or instant thermometer reads 145F. Serve halibut, topped with tomato caper mixture, over bed of fresh baby spinach or couscous if desired.
HALIBUT WITH BALSAMIC CHERRY TOMATOES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (7)Calories 224 per servingServings 4
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
- Add remaining 1 1/2 teaspoons oil to pan. Add tomatoes and garlic; sauté 3 minutes. Add vinegar; cook 1 minute or until tomatoes begin to burst. Stir in basil and remaining 1/4 teaspoon salt. Serve tomato mixture with fish.
PAN-SEARED HALIBUT WITH HEIRLOOM TOMATOES - AMERICAN ...
From aicr.org
Cuisine AmericanTotal Time 25 minsCategory Entree, SeafoodCalories 180 per serving
- In a medium bowl, combine the tomatoes and their juices with the basil, olive oil, shallots, and chives. Season with salt and pepper (to taste) and set aside.
- Pat dry the halibut fillets with paper towels to remove extra moisture, and season with salt and pepper.
- Add the halibut and cook until browned on the bottom (or skin has turned crispy), about 5 minutes.
SLOW ROASTED HALIBUT WITH CHERRY TOMATOES AND SHALLOTS
From blog.narrativefood.com
Servings 4Total Time 25 minsEstimated Reading Time 1 min
- On the stovetop, heat a cast iron skillet with 2 tablespoons olive oil on medium heat. Add the cut tomatoes, shallots, and garlic. Season with salt and pepper. Stir and cook until the tomatoes start to soften and juice is released, about 5 minutes. Add a splash of white balsamic vinegar. Taste. Add more salt and pepper if necessary.
- Remove skillet from the heat. Gently place the pieces of halibut on top of the tomato mixture and put into the oven.
PAN-ROASTED HALIBUT & KALE PESTO & CHERRY TOMATOES RECIPE ...
From myrecipes.com
Servings 4Total Time 24 mins
- Preheat oven to 400°. Place garlic and nuts in a food processor; process until finely chopped. Add 2 cups kale, 1/2 cup olive oil, cheese, and lemon juice. Pulse 3 or 4 times. Add remaining 2 cups kale and 1/2 teaspoon each salt and pepper; process until blended.
- Heat remaining 1 tablespoon oil in a heavy ovenproof skillet over medium-high heat. Sear halibut 2 to 3 minutes or until golden brown. Remove from heat. Turn fillets over, and place tomatoes around fish in pan. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
PAN SEARED AND ROAST HALIBUT WITH FRESH CORN AND TOMATO ...
From afeastfortheeyes.net
Reviews 19Servings 4Cuisine AmericanCategory Side Dish
- Remove the corn kernels with a knife and add to the skillet, along with the tomatoes, zucchini and onion. Add the fresh thyme, if using. Season with kosher salt & pepper, to taste.
SLOW ROASTED HALIBUT WITH BURST TOMATOES AND GREMOLATA ...
From inquiringchef.com
3.8/5 (9)Total Time 45 minsCategory MainCalories 273 per serving
- Make gremolata by removing the leaves from the parsley. Finely chop the parsley leaves and garlic (by hand or in a small stand mixer). Squeeze the juice from the lemon over the top and stir to combine. Season with salt and pepper.
- Place an ovenproof skillet over medium-high heat. Season the halibut generously with salt and pepper. Add the oil to the hot pan and then add the halibut, skin-side up. Cook just long enough to sear the fish. Turn the fish so the skin-side is down, sprinkle the cherry tomatoes around the fish and transfer to the oven. Bake until the fish is cooked through and the tomatoes are beginning to burst, 20 to 30 minutes (this will vary depending on the thickness of the fish, but 30 minutes is for a filet that is approximately 2 inches thick at its thickest part). Remove from the oven and spread the gremolata over the halibut. Serve immediately.
PAN-SEARED HALIBUT WITH SUNGOLD TOMATOES - BARRETT AND THE ...
From barrettandtheboys.com
- In a small sauté pan, heat a few tablespoons of olive oil on medium. Add the shallots and garlic and cook until tender and translucent, 2-3 minutes. Add the tomatoes, lower the heat a tiny bit and cook for 10 minutes or until the tomatoes have released their juice and the sauce has started to thicken. Season with salt and pepper to taste. Add in the basil and set aside.
- In a small nonstick fry pan, heat a tablespoon of olive oil over medium heat. Add the fish and cook until you see a nice golden color, 2-3 minutes. Flip, cover, and reduce heat slightly to medium-low. Cook for another 3-5 minutes or until the fish is opaque and easily flakes. Cooking time will depend on how thick your fish is.
- Remove the fish from the pan and plate it on individual plates. Squeeze fresh lemon juice over it and top it with the sauce. Add a little more fresh basil if you like.
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