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Roasted Halibut with Burst Cherry Tomatoes and Salsa Verde

Adapted from a NYT recipe by Lidey Heuck.
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Prep Time 30 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 400
Ingredients Method

Ingredients
  

For the roasted halibut:
  • 2 pints assorted multi-colored heirloom cherry tomatoes the original recipe calls for one pint, but I like to double it, halved
  • 1/2 cup thinly sliced shallots
  • 3 cloves thinly sliced garlic
  • 1/4 cup extra-virgin olive oil plus more for drizzling on the fish
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce halibut filets
  • For the salsa verde:
For the salsa verde:
  • 1 cup parsley leaves
  • 1 cup basil leaves or could use tarragon, dill, any soft herb
  • 1/4 cup roasted almonds
  • 4 cloves sliced garlic
  • 1 lemon
  • 1 tablespoon white wine vinegar
  • 1/2 cup extra-virgin olive oil plus more as necessary

Method
 

  1. Heat the oven to 400 degrees. In a 9 X 13 baking dish, mix together the tomatoes, shallots, garlic, olive oil, red wine vinegar, honey, and a generous sprinkling of kosher salt and pepper. Roast for 15 minutes or until the tomatoes have started to burst. You can do this step ahead and add the fish when you’re ready for dinner.
  2. Make space for the four halibut filets, lay them in, and drizzle with a little olive oil; plus a sprinkling of salt and pepper. Roast in the oven for 10 to 12 minutes, or until a thermomter inserted into the fish reads 130 to 135. Remove from the oven.
  3. To serve, spoon some tomatoes on to each plate, top with the fish, and spoon on the salsa verde. Serve right away.
  4. To make the salsa verde: On a cutting board, lay the parsley, the basil, the almonds, and the garlic and chop with your sharpest knife over and over again until you have what looks like confetti. Nobody wants a big piece of garlic in a bite, so make sure it’s all cut down really small.
  5. Place the mixture in a bowl, add the zest of the lemon, plus the juice, the vinegar, then slowly stir in the olive oil. If you want a more emulsified sauce, you could also add a tablespoon of Dijon here. Season with salt and pepper and taste to adjust for acidity and salt.