Considering how healthy it is, I don’t make fish enough at home. Part of it could be the cost. Chicago is located on Lake Michigan, but most fish is flown in meaning high prices. The other reason I avoid fish in my kitchen is the lingering smell it can leave behind after the meal is finished. I have figured out cooking fish in the oven avoids any residual odor, and it is a more foolproof method than pan-frying.
With the garden on our back deck flourishing in the summer sun, we had oven-roasted halibut with cherry tomatoes for dinner the other night. I made a special trip to the fishmonger to find a mild white fish and left with halibut. As the tomatoes baked, they burst creating a sauce for the fish with the olive oil, balsamic vinegar and fresh basil. This simple one-dish meal was ideal for a weeknight.
Oven-Roasted Halibut with Cherry Tomatoes
1 pint cherry tomatoes, halved if large
1 tablespoon olive oil plus more for halibut
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 6-ounce halibut fillets
2 tablespoons chopped fresh basil plus more for serving
Preheat the oven to 400 degrees F.
Place the cherry tomatoes in a square baking dish and toss in the olive oil, balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake the tomatoes for 10 minutes.
Brush the halibut filets with olive oil and season with the remaining salt and pepper. Place the filets in the baking dish with the tomatoes. Sprinkle the basil on top and cover with aluminum foil. Roast the fish for 10 minutes until opaque and cooked through. Garnish with additional basil before serving.