Saturday, December 02, 2006

halibut with tomatoes

(serves 4)
approx 500g fresh halibut
100g thinly sliced prosciutto
4 Roma tomatoes, halved
½ cup olive oil
12-13 fresh basil leaves, torn

Toss together tomatoes and basil and place in a small roasting pan. Drizzle with olive oil, sprinkle with salt and pepper. Roast in a 325F oven for an hour to an hour and a half, until tomatoes are very soft. Remove from oven and set aside to stay warm. Turn oven up to 450F.

Slice halibut into 4 servings. Sprinkle with salt and pepper, wrap in prosciutto. Place a skillet over medium high heat and add a little vegetable oil to keep halibut from sticking. Pan fry halibut for about 1 minute, turn over and place in the oven for about 5 minutes. Do not overcook.

Notes: To serve as shown, place two tomato halves on each plate, together with a few lightly cooked fresh green beans. Place serving of halibut on top. Finish with fennel salad that’s been lightly dressed with olive oil, a dash of cider vinegar and salt and pepper.

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