Pan Roasted Halibut With Tomatoes - cooking recipe

Ingredients
    4 -6 tomatoes, chopped
    1 onion, chopped
    1 dash olive oil, for salsa
    1/4 cup white wine, for salsa
    2 sprigs fresh thyme, for salsa
    coarse salt
    freshly cracked black pepper
    4 (6 ounce) skinless halibut fillets
    1 tablespoon fresh thyme, chopped, for fish
    coarse salt
    freshly cracked black pepper
    2 tablespoons olive oil, for fish
    lemon wedge, for serving if desired
Preparation
    Directions:
    Pan Roasted Halibut with Tomatoes.
    Preheat oven to 375 degrees F.
    For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, 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.
    Meanwhile season fish with salt and pepper 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 basil. Drizzle each plate with some of the pan juices.

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