BAKED HALIBUT WITH SAFFRON AND TOMATOES (for four)
1-½ pounds plum tomatoes, cut into 1 inch pieces (about 4 cups)
1 cup red grape tomatoes, halved
½ cup yellow teardrop tomatoes, halved
2 pounds halibut fillet
½ cup olive oil
3 tablespoons white balsamic vinegar
2 green onions, chopped (white part only)
1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
2 tablespoons chopped fresh basil
¼ teaspoon saffron threads
- Preheat oven to 450*. Place all tomatoes in a 13 by 9 by 2 inch glass baking dish. Sprinkle with salt and pepper and toss to combine. Sprinkle fish with salt and pepper and place on top of tomatoes.
- Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in a small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish and let stand 10 minutes.
- Bake until fish is opaque in center, 30 to 35 minutes. Cool slightly. Place 1 piece of fillet on each of four plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm with steamed broccoli rabe with garlic .
adapted from Bon Appetit Magazine, June, 2001