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    Home > Recipes > Seafood

    Slow Roasted Halibut with Burst Tomatoes and Gremolata

    Published: Aug 18, 2015 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 9 Comments · This post may contain affiliate links.

    slow roasted halibut in a skillet with cherry tomatoes
    slow roasted halibut

    Summer Tomatoes in a white bowl

    Oh sweet, sweet summer.  It feels like it just began, but kids around here are all back to school this week. The aisles of Target are full of shiny notebooks and I swear the other morning there was a hint of a chill in the air.  I've got 30-minute dinners on the brain, so I'm adding this Slow Roasted Halibut with Burst Tomatoes and Gremolata into the mix.

    Since this will be my first fall since 2010 (having lived in Bangkok for nearly half a decade, it's been a whole lotta summer), I'm practically giddy with anticipation for this change of seasons.  But I will be sad to see all this summer produce go.  This time of year, the peaches are perfect, the melons melt like butter, and the tomatoes look like they should be on the cover of a food magazine.  This bounty above came from our local farmer's market, and it's pure sunshine.  We've been popping those tiny little red cherry tomatoes like candy.  Slow Roasted Halibut with Burst Tomatoes in a skillet

    This time of year, with the busyness of the school year and the produce so wonderful, these are the kinds of dinners I love. This whole entire one pan dinner has six...SIX!...ingredients.  Gremolata is one of those fancy-sounding saucy things that I breezed over until I discovered that it is one of the best and simplest ways to bring bright flavor to fish.  It takes all of 5 minutes to combine parsley, garlic and lemon in this pretty, fresh condiment that keeps in the fridge for five days or more.

    Gremolata over halibut filets, with a bed of those gorgeous late-summer tomatoes, this is a dinner that feels worthy of guests.  In truth, it's a perfect busy weeknight dinner that takes all of 15 minutes to toss together and makes me feel like I totally have it together (even when I don't).

    Here's to back-to-school season, new notebooks, and getting dinner on the table in no time flat.

    More Easy Weeknight Meals

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    • Broiled Honey Lime Salmon
    • Chicken Enchilada Pasta
    • Beef and Broccoli Ramen Stir-Fry
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    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls 
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    slow roasted halibut in a skillet with cherry tomatoes
    Print Recipe
    3.78 from 9 votes

    Slow Roasted Halibut with Burst Tomatoes and Gremolata

    Gremolata over halibut filets, with a bed of those gorgeous late-summer tomatoes, this is a dinner that feels worthy of guests.  In truth, it's a perfect busy weeknight dinner that takes all of 15 minutes to toss together and makes me feel like I totally have it together (even when I don't).
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main
    Keyword: easy, weeknight-friendly, one pan meal, seafood
    Servings: 4 servings
    Calories: 273kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $20.00

    Equipment

    • Mixing Bowl
    • Ovensafe Skillet

    Ingredients

    • 1 small bunch Flat-Leaf Parsley
    • 1 clove Garlic
    • 1 Lemon
    • 2 tablespoon Olive Oil
    • 1.5 lb Halibut filets
    • 2 pints Cherry Tomatoes (I like to use a mix of red and gold)

    Instructions

    • Preheat oven to 300 degrees F.
    • Make gremolata by removing the leaves from the parsley. Finely chop the parsley leaves and garlic (by hand or in a small stand mixer). Squeeze the juice from the lemon over the top and stir to combine. Season with salt and pepper.
    • Place an ovenproof skillet over medium-high heat. Season the halibut generously with salt and pepper. Add the oil to the hot pan and then add the halibut, skin-side up. Cook just long enough to sear the fish. Turn the fish so the skin-side is down, sprinkle the cherry tomatoes around the fish and transfer to the oven. Bake until the fish is cooked through and the tomatoes are beginning to burst, 20 to 30 minutes (this will vary depending on the thickness of the fish, but 30 minutes is for a filet that is approximately 2 inches thick at its thickest part). Remove from the oven and spread the gremolata over the halibut. Serve immediately.

    Nutrition

    Calories: 273kcal | Carbohydrates: 13g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 150mg | Potassium: 1375mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2477IU | Vitamin C: 87mg | Calcium: 66mg | Iron: 3mg

     

    We had a great weekend that included a zoo outing and some close encounters with penguins, kangaroos, and orangutans (is that really how it's spelled?). Hope you had a great one as well!

    Clara_KC Zoo

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. marcie

      August 18, 2015 at 7:04 pm

      This dish is light and fresh, and just the way I like to eat! Pinned.

      Reply
      • Jess

        August 19, 2015 at 4:48 pm

        Thanks Marcie - me too - feels like we should keep it light in these last days of summer (ack -where did it go?!).

        Reply
    2. Nicole - Coking for Keeps

      August 19, 2015 at 10:00 am

      The perfect healthy, light end-of-summer meal!

      Reply
      • Jess

        August 19, 2015 at 4:48 pm

        My thoughts exactly, Nicole. Though it's strangely chilly in KC this week, so my thoughts are turning to soups and stews!

        Reply
    3. Roxann

      August 03, 2017 at 9:07 pm

      5 stars
      Just tried this, amazingly delish and super easy!

      Reply
      • Jess

        August 03, 2017 at 10:07 pm

        That's great! This is a go-to for us this time of year. I'm so glad you liked it, Roxann!

        Reply

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