Roasted Halibut with Tomatoes, Saffron, and Cilantro Recipe

Name: Roasted Halibut with Tomatoes, Saffron, and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups); 2 cups red grape tomatoes, halved; 1 cup yellow teardrop tomatoes, halved; 8 8-ounce halibut fillets (each about 1 inch thick); 1/2 cup olive oil; 3 tablespoons white balsamic vinegar; 2 green onions, chopped (white part only); 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish; 2 tablespoons chopped fresh basil; 1/4 teaspoon saffron threads

Servings: persons

3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
2 cups red grape tomatoes, halved
1 cup yellow teardrop tomatoes, halved
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 green onions, chopped (white part only)
1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
2 tablespoons chopped fresh basil
1/4 teaspoon saffron threads

1
Preheat oven to 450F.
2
Place all tomatoes in 13x9x2-inch glass baking dish.
3
Sprinkle with salt and pepper; toss to combine.
4
Sprinkle fish with salt and pepper; place atop tomatoes.
5
Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend.
6
Season dressing to taste with salt and pepper.
7
Pour dressing evenly over fish.
8
Let stand 10 minutes.
9
Bake until fish is opaque in center, about 10 minutes.
10
Cool slightly.
11
Place 1 fillet on each of 8 plates.
12
Season tomato mixture to taste with salt and pepper.
13
Top fish with tomato mixture, dividing equally.
14
Garnish with cilantro sprigs.
15
Serve warm.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups), 2 cups red grape tomatoes, halved, 1 cup yellow teardrop tomatoes, halved, 8 8-ounce halibut fillets (each about 1 inch thick), and more.

Yes, Roasted Halibut with Tomatoes, Saffron, and Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Halibut with Tomatoes, Saffron, and Cilantro

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