Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce

Submitted by Andrea G.

"I got this recipe off the Rachael Ray website and it is DELICIOUS! Very quick and easy to make. This sauce would also be good over seared chicken breasts."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 2

ingredients

• 1 pint grape tomatoes
• 3 garlic cloves, chopped
• 1 shallot, chopped
• 5 tablespoons olive oil
• salt and pepper
• 2 halibut fillets, 6 oz each

directions

1. Pre-heat the oven to 425°F.
2. Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tbsp olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
3. About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
4. Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.