Halibut with Warm Cherry Tomato Salad

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serves 4 | start to finish: 20 minutes

An ideal showcase for any range of tender herbs that are at hand, you can choose one or two, or five or six, as many as you like. This would be equally delicious with salmon as well. If your garden is bursting with larger tomatoes (lucky you!), simply cut them into roughly one-inch pieces.


12 ounces cherry or pear tomatoes, rinsed
4 halibut fillet pieces, 5 to 6 ounces each
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 clove garlic, minced or pressed
3 green onions, trimmed and thinly sliced
1/2 cup chopped fresh tender herbs (parsley, chervil, basil, chives, lovage and/or oregano)
2 tablespoons red wine vinegar


Preheat the oven to 425°F.

Tiny tomatoes can be used whole, halve or quarter larger cherry or pear tomatoes.

Rub the halibut pieces with 1 tablespoon of the olive oil and season them lightly with salt and pepper. Arrange the halibut on a rimmed baking sheet and roast until just a touch of translucence remains at the center of the thickest part, 7 to 12 minutes depending on the thickness of the fish.

While the halibut is cooking, heat the remaining olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until aromatic, about 30 seconds. Add the tomatoes and green onions and stir to evenly mix and just lightly warm the tomatoes, 2 to 3 minutes. Take the pan from the heat and stir in the herbs and vinegar with salt and pepper to taste.

Transfer the roasted halibut to individual plates, spoon the warm tomato salad over, and serve.

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