Rachael Ray's Pan-roasted Fish With Burst Tomato Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 pint grape tomatoes
• 3 garlic cloves, chopped
• 1 shallot, chopped
• 5 tablespoons olive oil
• salt and pepper
• 2 halibut fillets, 6 oz each

Recipe

• 1 pre-heat the oven to 425°f.
• 2 spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tbsp olive oil, salt and pepper. the tomatoes will burst after 10 minutes. continue cooking another 10-12 minutes to concentrate flavor.
• 3 about 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. if your fish has skin attached to one side, place skin-side down first. cook 2 minutes on each side, then transfer to the oven for 5 minutes.
• 4 remove tomatoes from oven. mash the tomatoes with a potato masher on the cookie sheet. top fish with roasted tomato sauce.