PAN-ROASTED HALIBUT WITH CHARRED TOMATOES, LEMON & HERBS

Pan-Roasted Halibut with Charred Tomatoes, Lemon & Herbs image

Number Of Ingredients 8

1 bunch Kosher salt and freshly ground black pepper
4 ounces fillets halibut or other firm, flaky fish
1 pint cherry tomatoes, gold, if possible
1/2 cup Olive oil
1/2 lemon, seeds removed, very thinly sliced
4 cloves garlic cloves smashed
1 1/2 cups fresh soft herbs such as dill, basil, chives and/or oregano, roughly torn
1/4 cup white wine, or white balsamic vinegar

Steps:

fresh soft herbs such as dill, basil, chives and/or oregano, roughly torn
Set a large, high-walled ovenproof sauté pan over high heat. Once very hot, add cherry tomatoes and cook, undisturbed, until blackened in spots, about 30 seconds. Shake pan to roll tomatoes around and char all over without breaking skins, about 30 seconds more. Transfer tomatoes to a plate, season lightly with salt and set aside.
Set the same pan over medium heat. Add half the oil, all the lemons and crushed garlic, and season with salt and pepper. Sauté lemons until darkened in spots, 1 minute. Move lemons and garlic to one side of pan and lay in halibut fillets, skin-side down. Arrange lemons and garlic around fish and transfer pan to oven.
Roast halibut until tender and flaky at thickest point, about 5 minutes. Use a spatula to transfer fish to a plate. Set pan back over medium heat. Stir in half the herbs, remaining olive oil, wine and charred tomatoes. Bring sauce to a simmer and continue simmering until alcohol cooks off, about 2 minutes. Gently mash tomatoes until they burst and release their juices and sauce's flavors meld, 1-2 minutes more. Season with salt and pepper. Spoon sauce over fish, garnish with remaining herbs and serve immediately.