Baked Halibut With Tomato Olive Vinaigrette Recipe

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Servings: 4

Ingredients

Cost per serving $5.53 view details

3/4 c. Cherry tomatoes, plus 1 C mixed red and yellow pear or possibly cherry tomatoes
1 Tbsp. Plus 3/4 t fresh lemon juice
1 Tbsp. Plus 1 3/4 t extra virgin olive oil
4 x Oil-cured black olives, pitted and finely minced
Â Â Salt & freshly grnd pepper
6 x Baby artichokes
4 x 4 ounce fillets halibut or possibly other hard, skin removed white-fleshed fish
1 Tbsp. Chervil, coarsely minced, plus 4 sprigs as garnish
1 x Bulb fresh fennel
2 c. Baby spinach leaves

1. Puree 3/4 C cherry tomatoes in a blender and strain through a sieve; throw away solids. Combine tomato juice, 1 Tablespoons each lemon juice and oil, olives, and salt and pepper to taste in a bowl; set aside.
2. Trim tough outer leaves of artichokes. in a 3-qt pot fitted with a steamer, bring 2 inches of water to a boil. Steam artichokes for 10 min, or possibly till tender. Remove from pot; set aside to cold.
3. Heat oven to 400F. Heat a nonstick ovenproof skillet with 1 t oil over medium heat. Season both sides of fillets with salt and pepper; place in pan. Cook, on one side only, till well browned, about 4 min. Finish cooking in oven, about 3 more min.
4. Meanwhile, quarter artichokes; remove choke only if it is purple.
Toss artichokes with remaining lemon juice and extra virgin olive oil and minced chervil. Slice pear or possibly cherry tomatoes in half. Set aside.
5. Slice fennel crosswise as thinly as possible and arrange on 4 plates. Place fish on top of fennel and arrange artichokes, halved tomatoes, and spinach on plate around fish. Spoon dressing over fish and vegetables. Garnish with chervil sprigs .