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1
Preheat the oven to 400 degrees F.
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2
Put the leeks in a roasting pan.
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3
Toss the tomatoes with 2 tablespoons grapeseed oil, vinegar, rosemary, thyme, and salt in a small bowl and add it to the leeks and toss.
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4
Put the pan in the oven, uncovered, and roast for 20 minutes, stirring after 10 minutes.
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5
Remove from oven when the leeks have softened to touch or when the tomatoes have begun to shrivel.
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6
In a large nonstick pan, over medium-high heat, add 2 tablespoons butter and allow the butter to melt.
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7
Drizzle the halibut with remaining oil, and season with salt and pepper, to taste.
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8
Put the halibut in the buttered pan, skin side down, and reduce the heat to medium.
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9
Allow the fish to cook for 5 minutes, carefully flip and repeat the cooking process on the second side.
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10
After the second side has cooked, remove the halibut to a plate and keep warm.
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11
Return the pan to high heat.
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12
Stir in the wine with a wooden spoon, to deglaze the pan.
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13
Add the lemon juice and chicken stock.
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14
This pan sauce should reduce by half, or until thickened.
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15
Once the sauce has reduced, remove the pan from the heat and stir in the remaining butter.
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16
Arrange the halibut on serving plates, drizzle with the sauce and serve with the roasted leeks and tomatoes alongside.
