HALIBUT WITH ROASTED GRAPE TOMATO SALSA

HALIBUT WITH ROASTED GRAPE TOMATO SALSA image

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups grape tomatoes, cut in half, crosswise (375 ml)
12 red pearl onions, blanched and peeled
splash of olive oil, for salsa
Grated zest and juice of 1 lime, for salsa
Several thyme sprigs, for salsa
Coarse salt and freshly cracked black pepper
4 pieces skinless halibut fillet, each fillet about 6-ounces/170 grams)
1 tbsp fresh thyme, chopped, for fish (15 ml)
Coarse salt and freshly cracked black pepper
Grated zest of 1 lime, for fish
2 tbsp olive oil, for fish (30 ml)
Lime wedges, for serving if desired
1 bunch watercress, for serving if desired

Steps:

1. Preheat oven to 375 degrees F. 2. For the roasted tomato salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes. 2. Meanwhile season fish with salt and pepper, zest from 1 lime and chopped thyme. Add 2 tbsp. 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. 3. Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. 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. Serve fish and roasted salsa with fresh watercress. Drizzle each plate with some of the pan juices.