Baked Halibut With Tomato Olive Vinaigrette Recipe

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   1.

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   Puree 3/4 C cherry tomatoes in a blender and strain through a sieve; throw away solids.

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   Combine tomato juice, 1 Tablespoons each lemon juice and oil, olives, and salt and pepper to taste in a bowl; set aside.

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   2.

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   Trim tough outer leaves of artichokes.

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   in a 3-qt pot fitted with a steamer, bring 2 inches of water to a boil.

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   Steam artichokes for 10 min, or possibly till tender.

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   Remove from pot; set aside to cold.

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   3.

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    Heat oven to 400F.

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    Heat a nonstick ovenproof skillet with 1 t oil over medium heat.

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    Season both sides of fillets with salt and pepper; place in pan.

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    Cook, on one side only, till well browned, about 4 min.

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    Finish cooking in oven, about 3 more min.

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    4.

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    Meanwhile, quarter artichokes; remove choke only if it is purple.

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    Toss artichokes with remaining lemon juice and extra virgin olive oil and minced chervil.

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    Slice pear or possibly cherry tomatoes in half.

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    Set aside.

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    5.

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    Slice fennel crosswise as thinly as possible and arrange on 4 plates.

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    Place fish on top of fennel and arrange artichokes, halved tomatoes, and spinach on plate around fish.

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    Spoon dressing over fish and vegetables.

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    Garnish with chervil sprigs .

* Per serving · 4 servings · Values may vary.

No additional tips available.