Roasted Halibut With Tomato Cream Sauce

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons stone ground dijon mustard
• 1  teaspoon  dried  herbes de provence
• 1  teaspoon  chopped garlic
• 2  tablespoons olive oil
• 6 (6 ounce)  halibut fillets or 6 (6 ounce)  cod fish fillets
• 12  shrimp

• SAUCE

• 1  tablespoon olive oil
• 1  cup canned tomato, drained & chopped
• 1  teaspoon  herbes de provence
•  salt & freshly ground black pepper
• 1⁄3 cup  whipping cream

Directions

1. Combine mustard, herbs, garlic & olive oil.
2. Brush on fish& shrimp; marinate for 30 minutes.
3. Oil the base of an ovenproof baking dish; place fish in the center.
4. Scatter tomatoes around fish & sprinkle with herbs.
5. Bake in preheated 450°F oven for 5 minutes.
6. Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
7. Remove from the oven; pour the juices & tomatoes into a small pot.
8. Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
9. If you prefer a smooth sauce, whisk with an immersion blender.
10. Serve fish surrounded by shrimps & topped with sauce.