Halibut With Roasted Grape Tomato Salsa - cooking recipe

Ingredients

Salsa
1 1/2 cups grape tomatoes, cut in half,crosswise
12 white pearl onions, blanched and peeled
1/4 fluid ounce olive oil
grated lime, juice and zest of
3 -5 sprigs fresh thyme
coarse salt
freshly cracked black pepper
Fish
4 skinless halibut fillets (each about 6-ounces/170 grams)
1 tablespoon fresh thyme, chopped
coarse salt
fresh cracked black pepper
1 grated lime, zest of
2 tablespoons olive oil
lime wedge, for serving (optional)
1 bunch watercress, for serving (optional)

Preparation

Preheat oven to 375 degrees F.
Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan.
Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
Fish: season with salt and pepper, zest from 1 lime and chopped thyme.
Add 2 tablespoons olive oil to large skillet or saute pan over medium high heat; when pan is hot, sear fish on both sides, about 1 to 2 minute per side.
Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes.
Roast fish with vegetables, moving vegetables in the pan to surround the fish; continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices.