Whether you are about to mourn the end of summer or celebrate the Jewish New Year, it's the right time to take advantage of local tomatoes, still at their glorious peak-of-the-season and soon to disappear until next year.
Here's a scrumptious way. Sure, you can make this dish anytime, but it's so much better with end-of-summer tomatoes.
This easy, easy recipe takes almost no time to prepare, is quick to cook and can be set up to the point of actual cooking several hours ahead.
Perfect for last minute dinners. Busy week dinners. Rosh Hashanah fish course.
Roasted Halibut with Cherry Tomatoes and Dill
- 1-1/2 to 2 pounds halibut
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 2 cups halved cherry tomatoes
- 2 tablespoons chopped fresh dill
- 2-3 scallions or 3-4 tablespoons chopped red onion
Preheat the oven to 450 degrees. Place the fish in a baking dish. Brush the olive oil over the surface of the fish. Sprinkle with salt and pepper to taste. Scatter the tomatoes on top of the fish. Scatter the dill and scallions on top. Roast the fish for 15-18 minutes, depending on thickness of the fish, or until just cooked through.
Makes 4 servings