J made this dish for his mom’s birthday last week. I can’t wait to have it again! The recipe is courtesy of Christine Cushing. First one we’ve made of hers and I will definitely be searching out more!
Halibut can be a bit expensive. If you don’t feel like splurging, haddock would work in a pinch!
Serves 4.
Ingredients
1 1/2 cups grape tomatoes, cut in half, crosswise
12 red pearl onions, blanched and peeled
5-6 tb olive oil
2 lime (zest & juice)
5-10 thyme sprigs
salt & pepper
4 60z halibut (or haddock) filets
1 tb thyme, chopped
2 c basmati rice, cooked
Directions
1. Preheat your oven to 375F.
2. Add 2-3 tb of the olive oil, tomatoes, pearl onions, zest & juice of one lime and thyme sprigs into a roasting pan. Roast until tomatoes and onions start to soften, roughly 7-10 minutes.
3. Meanwhile, season fish with salt and pepper, zest from 1 lime and chopped thyme. Add 2tb of olive oil to sauté pan over medium high heat. When pan is hot, sear both sides (1 to 2 minute per side).
4. Transfer the fish to the roasting pan. Roast the fish with the vegetables for 7-9 minutes.
5. Plate the fish with the tomatoes & onions, drizzling some of the juices from the pan. Serve with the rice.
Food Nurd 
Leave a Reply