Halibut With Roasted Grape Tomato Salsa

Submitted by CountryLady

"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."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4

ingredients

• Salsa

• 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

• Fish

• 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)

directions

1. Preheat oven to 375 degrees F.
2. Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan.
3. Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
4. Fish: season with salt and pepper, zest from 1 lime and chopped thyme.
5. 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.
6. Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes.
7. 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.
8. Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices.