Halibut with Tomatoes and Capers

Halibut with Tomatoes and Capers
13th November, 2018

I love Halibut. It’s such a great fish to cook with and it really shines in this recipe when served with Tomatoes and Capers.

You could try and use other white fish with this recipe but make sure it’s of the meaty variety so the fish doesn’t flake apart.

Ingredients

30 cherry tomatoes, halved

2 Tbsp capers, rinsed and chopped

2 sprigs Thyme, leaves picked

Small Bunch Basil, torn

1 tsp Balsamic vinegar

Sea salt and black pepper

4 halibut fillets, skinless

40g all-purpose flour

2 Tbsp olive oil

2 cloves garlic, thinly sliced

Method

Preheat the oven to 220 C

In a bowl, mix the tomatoes, capers, thyme, basil, balsamic vinegar and some sea salt and black pepper. Give it a good mix and let it sit out at room temperature

Lightly salt the fish fillets and leave to one side for 20 minutes as this will help firm up the fish

When ready, coat the fish in flour, shaking off the excess

In a frying pan, heat the oil until almost smoking. Carefully place the fish and cook until it browns and releases itself from the pan. You can give the pan a gentle shake to test this

Turn over the fish to start cooking the other side and don't touch until it releases itself

Remove the fish from the pan and pop into an oven proof dish. Toss the garlic into the pan and cook for 30 seconds. You don't want to burn it. Scatter the garlic around the fish fillets in the oven proof dish

Now pour over the tomato and caper mixture around the fish to cover the garlic and put the fish into the oven and continue to roast until the fish is firm to the touch

Remove and serve straight way