Imagine sinking your fork into a perfectly cooked piece of halibut, its tender flakes melting in your mouth, accompanied by sweet burst tomatoes and a zesty gremolata that elevates every bite. This Slow Roasted Halibut with Burst Tomatoes and Gremolata is not just a meal; it's an experience that will transport you straight to the sun-kissed coasts of Italy. With just 40 minutes of your time, you can impress your family and friends with a dish that looks and tastes like it came straight from a gourmet restaurant. Ready to tantalize your taste buds? Let’s dive into this delectable recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon zest
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the middle of the oven for even cooking.
- Pat the halibut fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and prevents steaming.
- Season both sides of the halibut fillets generously with salt and freshly ground black pepper, ensuring even coverage.
- In a large oven-safe skillet or baking dish, spread cherry tomatoes in a single layer and drizzle with 2 tablespoons of olive oil, sprinkling with a pinch of salt.
- Gently place the seasoned halibut fillets on top of the tomatoes, ensuring they are not overcrowded.
- Drizzle the remaining olive oil over the fish and tomatoes, which will help prevent sticking and add richness.
- Roast in the preheated oven for 25-30 minutes, or until the halibut is opaque and flakes easily with a fork, and tomatoes have burst and caramelized.
- While the fish is roasting, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once fish is done, remove from oven and let rest for 2-3 minutes to allow juices to redistribute.
- Sprinkle the prepared gremolata over the halibut and roasted tomatoes just before serving to add brightness and fresh flavor.
- Serve immediately, spooning the burst tomatoes and pan juices around the halibut for added moisture and flavor.
Tips
- Choose Fresh Halibut: For the best flavor and texture, opt for fresh halibut fillets. If using frozen, ensure they are fully thawed and patted dry before cooking.
- Don’t Skip the Seasoning: Generously seasoning the halibut with salt and pepper is crucial. It enhances the natural flavor of the fish and balances the sweetness of the tomatoes.
- Use a Large Skillet: If you have a large oven-safe skillet, use it to roast everything together. This allows the flavors to meld beautifully and makes for an easier cleanup.
- Monitor Cooking Time: Every oven is different, so keep an eye on the halibut as it roasts. It’s done when it flakes easily with a fork and is opaque throughout.
- Make the Gremolata Ahead: For a burst of flavor, prepare the gremolata while the fish is roasting. This allows the flavors to meld, creating a more vibrant topping.
- Serve Immediately: This dish is best enjoyed fresh out of the oven. Serve it right away to savor the juicy tomatoes and flaky halibut at their peak.
- Pair with a Side: Consider serving this dish with a light salad or some crusty bread to soak up the delicious pan juices.
Nutrition Facts
Calories: 259kcal
Carbohydrates: 4g
Protein: 25g
Fat: 19g
Saturated Fat: 2g
Cholesterol: 60mg
