VNiceFood

The Weeknight Fish I Make: Roasted Halibut with Burst Tomatoes

The Weeknight Fish I Make: Roasted Halibut with Burst Tomatoes
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Calories
327 kcal
Carbs
15.00 g

Ingredients

  • 4 filetshalibut ((6 to 8 ounces each))
  • 3 tablespoonsolive oil
  • 2 pintscherry tomatoes ((mix of red and gold recommended))
  • 2 clovesgarlic (minced)
  • 1/2 teaspoonkosher salt
  • 1/2 cupbasil pesto

Instructions

  1. 1

    Preheat the oven to 300 degrees F.

  2. 2

    Season the halibut generously on both sides with salt and pepper.

  3. 3

    In an oven-safe skillet over medium-high heat, sear the halibut on one side until a golden crust forms, about 2 minutes. Transfer to a plate and set aside.

  4. 4

    Add the tomatoes, garlic, and salt to the skillet. Cook until tomatoes start to burst, about 4 to 5 minutes.

  5. 5

    Nestle the halibut in the burst tomatoes with the seared side facing up.

  6. 6

    Bake until the fish is cooked through, 10 to 15 minutes.

  7. 7

    Squeeze lemon wedges over the dish and spoon pesto over halibut. Serve immediately.