Tomato & Basil Halibut

By charlotteh371

Ingredients

• 4 plum tomatoes, quartered
• 1/4 cup plus 2 tbsp extra virgin olive oil, divided
• kosher salt
• freshly ground black pepper
• 2 sprigs thyme, leaves picked
• 3 cups basil, loosely packed
• 1/4 cup greek yogurt
• 1 tsp honey
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 (6oz) halibut fillets

Preparation

Step 1

to prepare the tomatoes, preheat the oven to 215. place the tomatoes, skin down on a baking sheet and drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, 1/2 tsp pepper and thyme, and bake for 2 to 3 hours until the tomato juices have mostly evaporated. Set aside.

To make the sauce, combine basil leaves, 1/4 cup olive oil and 1 tsp salt in a food processor and blend until smooth mix in yogurt and honey. refridgerate until ready to serve.

heat vegetable oil and butter in a nonstick pan over medium high heat. season halibut on both sides with salt and pepper. when the oil is hot, cook fillets for 4 to 5 mins on each side, until golden brown and cooked through. remove from heat and let rest for 2 mins.

serve the halibut with the reserved tomatoes, a drizzle of olive oil and a dollop of yogurt basil sauce.