Weeks ago it officially became Fall. That means the coats should be hanging by the backdoor, fireplaces are getting ready for the first logs, kids are begging for hot cocoa and warm apple cider. However, we are still experiencing days with high temps in the mid-80s and I stuck trying to very patiently wait for the cold weather. The sweaters and long cozy socks will just have to wait in the closet and drawers for a few extra weeks apparently. So, while I should be making warm, comforting soups in the slow cooker, my mind is still in summer mode. Until Fall sets in and the time decides to change, there is less time to spend in the kitchen with the ovens running and more time out in the streets riding bikes and taking stroller rides.
When the weather is nice outside our schedule is usually packed on the weekends. Although things get busy, we all still need food on the table for breakfast, lunch and dinner. I found time to escape the outside madness for a bit to make this easy Baked Halibut with Roasted Tomatoes dish. Because of the great weather we still have fresh tomatoes growing in the garden and I was able to put some to use as the accomplice to the halibut.
You only need a hand full of ingredients to get this healthy fish cooking in the oven. For the start of the recipe, I used Pompeian’s NEW Organic Extra Virgin Olive Oil Spray. It’s cholesterol free, trans fat-free, high in “good” monounsaturated fat, and it tastes delicious. Next was picking out a gorgeous halibut fillet in the store. It needed to be the right size that would at least feed me and my husband. If you can’t find one around 1 pound go with a little less with the weight measurement. Tomatoes can be from your local store, farmer’s market or right outside from YOUR garden. The garlic butter caper sauce brings out a nice salty taste to finish out the fish.
This Halibut with Roasted Tomatoes recipe would be great for lunch, dinner or a date night in. In fact, I would pair it with a nice glass of dry white wine for your next meal.
Not only did Pompeian release new olive oil sprays but you can also find their NEW Organic Vinegars as well.
Organic Red Wine Vinegar with the mother benefits
Preheat oven to 425 degrees F.
Spray the baking pan with the non-stick spray. Lay tomato slices out in a single layer right next to one another. Then top with halibut fillet. Pour olive oil over the filet and spread it out with a basting brush. Season with salt and pepper.
Bake in the oven uncovered for 12-15 minutes. Times may vary depending on the thickness of the fillet.
While fish is baking place a small pot on low heat. Melt the butter and then stir in capers and garlic. Pour over the fish when it comes out of the oven.