Roasted Halibut Or Haddock With Roasted Tomatoes And Shallots

I made this dish for my daughter Randi and her husband Dan. They loved it. You can turn this into a no-salt recipe by eliminating the salt.

for the fish:

• 1 to 1 1/2 pounds of halibut or haddock fillet
• kosher salt and freshly cracked black pepper
• 3 garlic cloves, minced
• about 1 tablespoon of fresh thyme leaves (if you have both fresh thyme and fresh oregano, use a combination of the two)
• olive oil (I use light)

for the tomatoes and shallots:

• 6-10 plum tomatoes, cut into chunks (each chunk should be about 1/2 the size of a cherry tomato)
• 4-6 shallots, small dice
• 3 - 5 garlic cloves, minced
• kosher salt and freshly ground black pepper
• about 1 tablespoon fresh thyme leaves (May substitute about 1/4 teaspoon dry)
• olive oil (extra virgin or light)

Preheat oven to 400 degrees. On half sheet pan, drizzle about 2 tablespoons of olive oil. Then place tomato chunks on pan along with chopped shallots. Sprinkle with minced garlic, thyme leaves or dried thyme, kosher salt, and some cracked black pepper. Toss to coat with the olive oil. Cook for about 45 min. to 1 hour or until tomatoes start to shrink and shallots are beginning to caramelize.

When your tomatoes are about 25 minutes into cooking, prepare your fish. Place the fillets on a sheet pan which you have covered with foil and drizzled with olive oil. Season the fillets with salt and pepper. Sprinkle the cutlets with the minced garlic and the thyme (or the thyme and oregano). Put in the oven and bake for about 10-15 minutes, depending on the thickness of the fish, until cooked through. Place fish on serving platter, and spoon roasted tomatoes on top. Serve.

Note: If you buy fresh oregano or fresh thyme, you can store it in a ziploc bag covered with a damp paper towel, and it will keep for a few weeks.

Note: It is important to use a fish that is thick enough to withstand the roasting. If you use a thinner fish, such as flounder, then be careful to roast it for only 5-7 minutes.