Halibut and Roasted Tomatoes

photo 1 (21)photo 1 (20)photo 3 (9) photo 3 (10)photo 4 (8) photo 4 (9)Inspiration for this recipe came from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”. I used Halibut because although I am married to a former fish guy he really prefers shellfish and is extremely fussy with what fish he will eat. He does like halibut so halibut it was. You can easily use Roasted Striped Bass which is what Jessica Seinfeld suggests. It was easy and delicious, and I would certainly serve this to company.

You don’t need a lot of ingredients and it really really was quite simple and elegant.

Ingredients:

2 pints grape tomatoes

8 sprigs of fresh thyme

4 cloves garlic

2 Tablespoons extra-virgin olive oil plus 1 tsp. extra-virgin olive oil

4 pieces halibut or striped bass ( 6 oz. each) and about 1 inch thick

1 tsp. kosher salt , divided ( 1/2 tsp. + 1/2 tsp. )

1/4 tsp. freshly ground black pepper divided ( 1/8 tsp.  + 1/8 tsp. )

Directions:

Preheat the oven to 425 degrees. Wash the tomatoes and place on a rimmed baking sheet pan which has been sprayed lightly with cooking spray. Smash and peel 4 garlic cloves and add to the pan along with 2 Tbsp. of Olive Oil, 1/2 tsp. kosher salt , 1/8 tsp. of freshly ground black pepper. Toss together with clean hands.

Rinse the fish and pat dry with paper towels. Place in the middle of the pan, pushing tomatoes aside. Pour the remaining 1 tsp. olive oil over the fish and rub to coat. Add the remaining 1/2 tsp. of salt over the tops of fish as well as 1/8 tsp. pepper.

Roast until the fish flakes easily when pierced with a knife and tomatoes are softened. 18-22 minutes. I roasted 2 fillets and it took exactly 20 minutes.

Beautiful and thanks Jessica.

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