“Being such a mild fish, halibut needs something to make it interesting! This recipe is much healthier than coating the fish with batter & deep frying. The juices are so good on a side of plain steamed rice. You can substitute with other types of fish or different kinds of tomatoes - just adjust the cooking times. If pearl onions aren't available, use a chopped red onion.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan.
  3. Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
  4. Fish: season with salt and pepper, zest from 1 lime and chopped thyme.
  5. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat; when pan is hot, sear fish on both sides, about 1 to 2 minute per side.
  6. Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes.
  7. Roast fish with vegetables, moving vegetables in the pan to surround the fish; continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
  8. Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices.

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