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Prep 10 mins
Cook 20 mins
Being such a mild fish, halibut needs something to make it interesting! This recipe is much healthier than coating the fish with batter & deep frying. The juices are so good on a side of plain steamed rice. You can substitute with other types of fish or different kinds of tomatoes - just adjust the cooking times. If pearl onions aren't available, use a chopped red onion.
- 1 1⁄2 cups grape tomatoes, cut in half,crosswise
- 12 white pearl onions, blanched and peeled
- 1⁄4 fluid ounce olive oil
- grated lime, juice and zest of
- 3 -5 sprigs fresh thyme
- coarse salt
- freshly cracked black pepper
- 4 skinless halibut fillets (each about 6-ounces/170 grams)
- 1 tablespoon fresh thyme, chopped
- coarse salt
- fresh cracked black pepper
- 1 grated lime, zest of
- 2 tablespoons olive oil
- lime wedge, for serving (optional)
- 1 bunch watercress, for serving (optional)
- Preheat oven to 375 degrees F.
- 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.
- Fish: season with salt and pepper, zest from 1 lime 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 watercress; drizzle each plate with some of the pan juices.