Halibut with Cherry Tomatoes + Shallots
A delicate, summery one-pan dish with sweet tomatoes, silky shallots, and flaky halibut finished with fresh herbs.
Adapted from Barrett and The Boys
Ingredients
3 5-oz halibut fillets, seasoned on both sides with salt and pepper
2 pints cherry tomatoes, halved
3 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon chives, chopped
1 handful small basil leaves
Extra virgin olive oil
White balsamic vinegar
Sea salt
Freshly cracked black pepper
Instructions
1. Sear the Halibut
Preheat the oven to 300°F. Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the halibut fillets and sear for 3 to 4 minutes on one side. Remove the fish and set aside.
2. Sauté the Aromatics
Lower the heat to medium and add the sliced shallots. Cook for a few minutes until they begin to soften, then add the tomatoes and garlic. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
3. Add Vinegar and Nestle the Fish
Add a splash of white balsamic vinegar and taste for seasoning. Nestle the halibut, uncooked side down, into the tomato-shallot mixture.
4. Finish in the Oven
Transfer the skillet to the oven and bake uncovered for 10 to 15 minutes, or until the halibut is just cooked through.
5. Garnish and Serve
Remove from the oven and top with basil leaves and chopped chives. Serve immediately.