Halibut with Agnes’ Roasted Tomatoes
- Halibut* Fillet – 3/4lb Per Person
- 1 tbsp Olive Oil
- 2 Pints Grape Tomatoes
- 1 tbs Olive Oil
- 1 Clove Crushed Garlic
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
Wash & cut tomatoes in half lengthwise, put in a bowl.
Drizzle with olive oil.
Add salt, pepper and garlic.
Spread tomatoes onto parchment paper covered cookie sheet.
Roast for 15-30 minutes, depending on how moist you like them.
Remove from cookie sheet with a plastic spatula.
Batches can be made ahead of time and frozen.
Heat oil in pan to just below smoke point.
Fry fillet in pan for 3 to 5 minutes on the first side.
Carefully flip fillet, making sure not to break it.
Your fillet should have a dark golden brown color.
Add in roasted tomatoes, reduce heat, cover and cook an additional three to five minutes depending on size and thickness of fillets. Serve alone or over your favorite pasta or rice.
* Recipe also works well with lingcod, rockfish & other mild white fish.