Halibut with Cherry Tomatoes and Shallots


Halibut with Cherry Tomatoes and Shallots



Serves 4-6

  • 3 5-oz pieces of halibut, rinsed with water, dried, and seasoned on both sides with salt and pepper
  • 2 pints of cherry tomatoes, stems removed and halved
  • 2 cloves garlic, thinly sliced
  • 2 shallots, skin removed and thinly sliced
  • 1 tbsp chives
  • 1 handful of small basil leaves
  • Extra virgin olive oil
  • White balsamic vinegar
  • Sea salt
  • Black pepper


Preheat oven to 300ºF. On the stovetop, heat a cast iron skillet with 2 tbsp olive oil on medium heat. Add the cut tomatoes, shallots, and garlic. Season with salt and pepper. Stir and cook until the tomatoes start to soften and juice is released, about 5 minutes. Add a splash of white balsamic vinegar. Taste. Add more salt and pepper if necessary.

Remove skillet from the heat. Gently place the pieces of halibut on top of the tomato mixture and put into the oven. Cook uncovered for 15-20 minutes. Remove from the oven and let fish rest for a couple of minutes. Toss some fresh basil leaves into the pan and top with chives. Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!