Halibut with Tomatoes and Dill
Ingredients
  • 1 tsp black peppercorns
  • 1 lemon, thinly sliced, seeds removed
  • [q:1 1/2] lbs center-cut, skin-off halibut fillet
  • 3 cups (2 pints) cherry tomatoes, halved
  • 1 medium shallot, thinly sliced lengthwise
  • 4 garlic cloves, thinly sliced
  • 5 sprigs dill, fronds only
  • [q:1 1/2] tsp kosher salt
  • [q:3/4] cup olive oil
Directions
  1. Preheat oven to 300˚.
  2. In a mortar, add peppercorns and crush with a pestle. Alternatively, you can use the back of a chef’s knife to press down on peppercorns until they crack.
  3. Lay lemon slices on bottom of a 9x13-inch baking dish and place halibut on top. Arrange tomatoes, shallot, garlic, and dill around halibut, and season with salt and cracked peppercorns. Pour olive oil over top, making sure halibut is entirely coated with oil.
  4. Transfer baking dish to oven and roast until halibut is just cooked through and easily flakes when nudged with a fork, 20 to 25 minutes.
  5. Serve halibut with tomato mixture spooned on top. The halibut can be stored in a sealed container in the refrigerator for up to 3 days.
Nutrition Info
438 Calories, 34 g Protein, 10 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 30 g Total fat (4 g sat), 831 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:3] Vitamin C, Vitamin E, [nutrition:2] Vitamin K, Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Folate, Magnesium