This simple dish shines with fresh tomatoes, garlic and herbs, iconic ingredients of southern France. Prepare it when you don’t have the time for an elaborate dish but still aim to impress your guests.
- 4 halibut fillets, each 6 to 8 oz.
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. dry white wine
- 1 lb. ripe tomatoes, cut into slices 1/2 inch thick
- 3 Tbs. extra-virgin olive oil
- 1 garlic clove, minced
- 1 Tbs. chopped fresh tarragon
- 1 Tbs. chopped flat-leaf parsley
- 1/4 tsp. fresh thyme leaves
- 2 to 3 Tbs. fine dried bread crumbs
Preheat an oven to 375°F. Lightly oil a baking dish just large enough to hold the fillets snugly in a single layer.
Place the fillets in the prepared baking dish, season lightly with salt and pepper, and drizzle with the wine. Arrange the tomato slices on top of the fish, overlapping them slightly if necessary.
In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, tarragon, parsley and thyme. Spoon the herb mixture evenly over the tomatoes, season with salt and pepper, and sprinkle with the bread crumbs. Drizzle with the remaining 1 Tbs. olive oil.
Bake until the bread crumbs are browned on top and the fish is opaque throughout, 25 to 30 minutes. Serve immediately, directly from the baking dish. Serves 4.
Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).