Baked Halibut with Roasted Cherry Tomatoes
Mild meaty halibut seared and roasted, then topped with sweet herb roasted baby tomatoes makes a terrific, easy and healthy dinner. Serve with a green vegetable and tossed green salad with a tangy vinaigrette. Choose thick halibut filets if possible.
Servings: 4
Calories: 183kcal
Equipment
- Non-stick pan for fish
- Half sheet baking tray for tomatoes
Ingredients
Roasted Cherry Tomatoes
- 16 ounces sweet cherry tomatoes halved
- 1 tablespoon olive oil
- 2 large garlic cloves finely chopped
- 1 ½ tablespoons fresh chopped thyme leaves
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Baked Halibut
- 4 4 ounce halibut filets Thicker is better
- ¼ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 lemon wedges optional
Instructions
Remove halibut from refrigerator
- If the fish is cold from the refrigerator, allow it to stand at room temperature for 45 minutes to get the chill off. Start the tomatoes while the fish is warming up. Cover a rimmed backing sheet with parchment or foil and set aside for baking the halibut.
Roast the tomatoes
- Pre-heat the oven to 375°F degrees. Cover a rimmed baking sheet with foil or parchment. In a small bowl, toss halved tomatoes with olive oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. Mine take 25 minutes on the convection setting.
Bake the halibut
- Pre-heat the oven to 425 degrees. Place a non-stick skillet or fry pan over medium heat and add oil. Season halibut with salt and pepper. When the oil is hot but not smoking, place the halibut top side down in the pan. Allow a golden crust to form, about 3 minutes. Turn the halibut over and sear 1 minute longer. Remove the halibut to your prepared baking sheet.
- Bake halibut in the oven for approximately 6 minutes for 2″ thick filets. If your filets are thinner, bake for a shorter time. When done, halibut will be moist and barely opaque in the center. Temperature should be 145°F.
Serve halibut
- Serve with a drizzle of good olive oil and a squeeze of fresh lemon, topped with the roasted cherry tomatoes. Any extra tomatoes will keep in the refrigerator well covered for a few days and can be enjoy warm or even cold in a salad.
Notes
These bright, herb roasted tomatoes go great with fish and equally as well with chicken. Spoon some over an omelet like salsa or sprinkle into a salad. There are many ways to enjoy them. Next time you have a container of cherry tomatoes on the counter and don’t know what to do with them, roast them. Try multi-color baby tomatoes for even more color.
Fish Doneness Tip - Another way to test if your fish is done is by using a cake tester tool which is a very thin metal skewer. Place it in the middle of the filet for a few seconds and remove it. Hold it close to your upper lip or inner wrist to feel the heat. Sounds crazy but it works. If the center is warm, not hot, the fish should be ready.
Nutrition
Calories: 183kcal | Carbohydrates: 7g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 381mg | Potassium: 790mg | Fiber: 2g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 40mg | Calcium: 40mg | Iron: 2mg