Ingredients
- 1/4 cup extra virgin olive oil, plus more to finish
- 4 cloves of garlic, finely chopped
- 3 cups cherry tomatoes, sliced in half
- 4-6 halibut fillets, skin removed
- Large handful of fresh basil, plus more to finish
- 1 teaspoon Aleppo or chili flakes (optional)
- 1/2 lemon, zested and juiced
- 1 large handful of cilantro
- 1 large handful of dill
- 1 large handful of fresh mint
- Salt and pepper to taste
- Sea salt to finish
- Fresh crusty bread for serving
Directions
Heat the olive oil in a large pan over medium heat. Add the finely chopped garlic and chili flakes if using, and sauté until the edges begin to turn golden. Add the halved cherry tomatoes to the pan and season generously with kosher salt and cracked black pepper.
Let the tomatoes cook down over medium heat for around five minutes, allowing them to form a sauce while still maintaining their shape. The tomatoes should be softened but not completely broken down. Add a handful of fresh basil and the lemon zest, giving everything a gentle mix. Taste and adjust seasoning as needed.
Nestle the halibut fillets into the tomato sauce and use a spoon to cover the tops of the fish with the sauce. Season the tops of the fillets with salt and pepper. Bring the mixture to a gentle simmer, then cover with a lid and let cook for eight to ten minutes, or until the fish is just cooked through and flakes easily.
Once the halibut is cooked, remove from heat and top with the remaining fresh herbs - cilantro, dill, basil, and mint. Drizzle with additional olive oil and squeeze the lemon juice over the entire dish. Finish with a sprinkle of sea salt and serve immediately with fresh crusty bread for soaking up the delicious sauce.