Baked Halibut with Jammy Tomatoes
Time: 60 minutes
When peak tomato season meets fresh halibut, it’s a seasonal dream. Pair it with roasted alliums for a wholesome, flavorful, and truly divine entrée.
INGREDIENTS
Yield: 3 servings
- 1 ½ pints cherry tomatoes (about 3 cups)
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 3 tbsp olive oil, divided
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- ½ tsp red pepper flakes (optional)
- 2 sprigs fresh thyme (or ½ tsp dried)
- 2 sprigs fresh oregano (or ½ tsp dried)
- 1 lemon (zest + wedges for serving)
- 1 ½ lb halibut filet, skin on or off, cut into 2–3 portions
- Flaky sea salt, for finishing
PREPARATION
Step 1
Heat oven to 400°F (200°C).
Step 2
In a large baking dish, toss cherry tomatoes, onion, and garlic with 2 tbsp olive oil, salt, pepper, red pepper flakes, thyme, and oregano. Spread into an even layer.
Step 3
Roast for 20–25 minutes, stirring once, until the tomatoes are bursting and caramelized, and onions are soft with charred edges.
Step 4
While vegetables roast, pat halibut dry with paper towels. Rub lightly with 1 tbsp olive oil, season with salt, pepper, and lemon zest.
Step 5
Nestle the halibut in with the tomatoes.
Step 6
Return to oven for 10–12 minutes, or until the halibut flakes easily with a fork but is still moist (internal temp ~130°F).
Step 7
Divide halibut and roasted vegetables onto plates. Squeeze fresh lemon over the top and finish with a sprinkle of flaky sea salt.
Step 8
Pair with roasted potatoes, couscous, or a crisp green salad.
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