Tomato and Basil Oven Roasted Halibut
- 2 4-5 oz pieces of halibut or other white fish
- 1 tbsp good olive oil
- Sea salt
- Black pepper
- 1 shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 1 bunch fresh basil
- 1/2 pint cherry tomatoes, quartered
- 1 lemon, cut into wedges
- 1 egg, whisked with 1 tbsp water (used as an egg wash)
Preheat the oven to 400°F. Place each fish fillet in the center of its own piece of parchment paper and sprinkle with the sea salt and black pepper. Drizzle 1/2 tbsp olive oil over the top of each fillet. Top with half of the garlic and half of the sliced shallot. Next, add the tomatoes and basil to the top of the fish.
Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper or unwrap it and place the fillets on top of Herb Lemon Rice. Top with more fresh basil and serve with lemon wedges.