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.

Ingredients

4 serv.

Salsa
grape tomatoes, cut in half,crosswise↗1 1⁄2 cups
white pearl onions, blanched and peeled↗12
olive oil↗1⁄4 fluid ounce
grated lime, juice and zest of
fresh thyme↗3 -5 sprigs
coarse salt↗
freshly cracked black pepper
Fish
skinless halibut fillets↗4
each about 6-ounces/170 grams
fresh thyme, chopped↗1 tablespoon
coarse salt↗
fresh cracked black pepper↗
grated lime, zest of1
olive oil↗2 tablespoons
lime wedge, for serving (optional)
bunch watercress, for serving (optional)↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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