Sear-Roasted Halibut with Tomato & Capers

Sear-Roasted Halibut with Tomato & Capers
Photo by Scott Phillips


  • 1-½ lb. thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 even pieces
  • 2 Tbs. capers, rinsed and chopped
  • 1-½ tsp. balsamic vinegar
  • 1 pint cherry or grape tomatoes, halved
  • 2 Tbs. extra-virgin olive oil
  • 1-½ Tbs. chopped fresh oregano
  • 1/3 cup all-purpose flour
  • + 2 more ingredients
    • 2 medium cloves garlic, thinly sliced
    • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-i...

View full recipe at Fine Cooking


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