Roasted Halibut with Tomatoes, Saffron, and Cilantro

Roasted Halibut with Tomatoes, Saffron, and Cilantro
Photo by Julie Dennis Brothers


  • ¼ teaspoon saffron threads
  • 1 cup yellow teardrop tomatoes
  • 8 8-ounce halibut fillets (each about 1 inch thick)
  • ½ cup olive oil
  • 2 cups red grape tomatoes
  • 3 tablespoons white balsamic vinegar
  • 2 green onions
  • + 4 more ingredients
    • 3 pounds plum tomatoes
    • fresh cilantro sprigs
    • 1 tablespoon fresh cilantro
    • 2 tablespoons fresh basil

Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to ta...

View full recipe at Epicurious


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