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Slow Roasted Halibut with Burst Tomatoes and Gremolata


We love serving slow roasted fish to guests – the oven does all the work and it’s forgiving enough that the fish will still be great even if you pull it out of the oven late. Sweet cherry tomatoes and a three-ingredient gremolata make this whole thing a guest-worthy meal that couldn’t be simpler to pull together.


Prepare the Gremolata


Remove the leaves from the parsley. Finely chop the parsley leaves and garlic (by hand or in a small stand mixer).


Squeeze the juice from the lemon over the top and stir to combine. Season with salt and pepper.

Prepare the Halibut


Place an ovenproof skillet over medium-high heat.


Season the halibut generously with salt and pepper.


Add the oil to the hot pan and then add the halibut, skin-side up. Cook just long enough to sear the fish.


Turn the fish so the skin side is down, sprinkle the cherry tomatoes around the fish, and transfer to the oven. Bake until the fish is cooked through and the tomatoes are beginning to burst, 20 to 30 minutes (this will vary depending on the thickness of the fish, but 30 minutes is for a filet that is approximately two inches thick at its thickest part).


Remove from the oven and spread the gremolata over the halibut. Serve immediately.


Preheat oven to 300 degrees Fahrenheit.


This recipe originally appeared on InquiringChef.com