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
1 handful torn basil leaves
1 tablespoon minced chives
Preheat the oven to 400 degrees F.
Place the 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 and cover with aluminum foil. Roast the fish for 10 minutes until opaque and cooked through. Garnish with basil and chives before serving.