Black Pepper Halibut Steaks with Roasted Tomatoes
Crusted with coarsely crushed black pepper, steak au poivre is a classic preparation for beef, but it’s also a delicious and bold way to flavor meaty fish steaks. Here, the seasoned fish is roasted on a bed of sliced tomatoes, which are served alongside.
- 4 halibut fillets, each about 3/4 inch (2 cm) thick
- 1 tsp. black peppercorns, crushed
- 2 large tomatoes, sliced
- Olive oil for drizzling
- Fresh basil leaves for garnish
Preheat an oven to 400°F (200°C). Lightly coat a 13-by-9-inch (33-by-23-cm) baking dish with olive oil.
Rinse the halibut fillets under cold running water and pat dry with paper towels. Sprinkle with the pepper and press gently so the pepper adheres to the fish.
Arrange the tomato slices in a single layer in the prepared baking dish, then arrange the fillets on top of the tomatoes. Drizzle the fish with olive oil. Roast until the fish flakes easily when gently prodded with a fork, 8 to 10 minutes.
Using a spatula, transfer the fish and tomatoes to warmed individual plates. Garnish each fillet with a few basil leaves and serve immediately. Serves 4.
Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)