Seared-Roasted Halibut with Tomato & Capers

By á-168951

Ingredients

• Serves: 4
• 1 pint cherry or grape tomatoes, halved
• 2 Tbs capers, rinsed and chopped
• 1 1/2 Tbs chopped fresh oregano
• 1 1/2 tsp balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1 1/2 lb. thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 even pieces
• 1/3 cup all-purpose flour
• 2 Tbs extra-virgin olive oil
• 2 medium cloves garlic, thinly sliced

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 450 degrees.

In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp salt, and 1/4 tsp pepper.

Season the fish with 3/4 tsp salt and 1/4 tsp pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a ticker piece with a paring knife, 3 to 6 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.