Ingredients
- 2 tablespoon olive oil plus more for brushing
- 1 tablespoon white wine (any dry variety)
- 1 teaspoon honey or to taste
- salt and cracked pepper to taste
- 1 lb vine tomatoes (or cherry tomatoes) keep whole or halve for more juiciness
- 3-4 whole medium shallots halved lengthwise
- 4 pieces 6 oz skin-on halibut fillets or steak (or other mild white fish)
- Lemon zest, for garnish
- Fresh herbs for serving (I use mint, but you can use any)
Instructions
Roast the vegetables:
- Preheat oven to 400°F (200°C). In a small bowl, whisk together olive oil, white wine, honey, salt, pepper, shallot and garlic. Pour over onto a 9-by-13-inch nonreactive baking dish, bring in the tomatoes and toss gently. Roast for about 15 minutes, until the tomatoes start to collapse and the shallots turn translucent.
Prep the fish:
- While the vegetables roast, pat the halibut dry with paper towels or kitchen towels. Brush with olive oil and season with salt and pepper.
- Add the fish & finish roasting:
- Take the pan out from the oven, use a thong to rearrange the tomatoes to the sides of the dish, and nestle the halibut in the center. Roast for another 10–12 minutes, or until the fish flakes easily with a fork.
- Garnish & serve:
- Take the baking pan out of the oven. Garnish with fresh lemon zest and fresh herbs over the entire dish. Spoon the roasted tomatoes, garlic, and juices over the fish to serve.
Video
Notes
- In my video and photos, I kept the vine tomatoes whole because I love their visual beauty. But halving them, as suggested in the original NYT recipe, will give you more juice in the sauce — which is delicious.
- I used halibut steaks in the video, but this recipe works beautifully with cod, branzino, or any other mild white fish.
- I love using Thai basil as a finishing herb, but feel free to use whatever fresh herbs you have — parsley, mint, or regular basil all work well.