Roasted Tomato and Rosemary Halibut with Vegetable-Pasta

2 medium-sized ripe tomatoes, cut horizontally
4 garlic cloves
2 3- inch long sprigs fresh rosemary, leaves removed
1 tablespoon black pepper, crushed
½ teaspoon salt
4 tablespoons olive oil
½ cup flour
½ teaspoon white pepper
pinch of salt
2 6-8 ounce halibut filets, boneless and skinless
2 tablespoons butter

Place the tomatoes, cut side up, into a small baking dish. Add the garlic to the pan and sprinkle the rosemary, black pepper and salt on top of the tomatoes. Drizzle with 2 tablespoons olive oil and then bake in a 300-degree oven for 1½ hours. Remove from oven and mash ingredients together with a fork. Set aside.

Meanwhile, dredge the halibut in the flour mixed with white pepper and a pinch of salt. Cook the halibut in a sauté pan over medium heat with 2 tablespoons of olive oil for 3 minutes on each side. Remove the halibut from the pan. Into the same pan, place the tomato mixture along with 2 tablespoons of butter and cook just until the butter is melted. Set aside.

Vegetable-pasta side dish
2 tablespoons olive oil
½ clove garlic, crushed
½ cup zucchini, shredded
½ cup yellow squash, shredded
¼ cup red onion, thinly sliced
2 cups capellini, cooked
1 tablespoon parsley, chopped

Place one tablespoon of olive oil and the crushed garlic into a sauté pan over medium heat. Add the vegetables and cook for 60 seconds. Add the hot pasta and drizzle with one tablespoon of olive oil. Sprinkle with chopped parsley.

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