Ingredients

The following ingredients have 2 Servings
  • 1 onion (diced)
  • 2 cloves garlic cloves (finely diced)
  • 1 small lemon
  • 2 Tbsps olive oil
  • 12 ozs cherry tomatoes
  • 0.25 cup dry white wine (or vegetable broth)
  • 4 Tbsps ground almonds
  • 1 pinch dried thyme
  • salt
  • peppers
  • 4 Halibut fillet (about 3-4 ounces each)
  • 1 bunch parsley

Instruction

  • Peel and finely chop onion and garlic. Wash the lemon, dry, and zest. Set aside.
  • In a skillet, sauté onion and garlic until translucent in 1 tablespoon oil.
  • Wash the tomatoes and add to the pan. Saute for about 2 minutes.
  • Deglaze with wine or vegetable broth. Cover and simmer until slightly thickened, about 10 minutes on low heat. Preheat the oven to 400°F
  • Meanwhile mix ground almonds with thyme and lemon zest. Lightly season with salt and pepper. 
  • Rinse fish fillets, pat dry and sprinkle with salt. On one side only, press each fillet in the seasoning mix.
  • Heat the remaining oil in a nonstick pan. Briefly fry fish, coated side down, over medium heat. Place in a baking dish coated side up. Bake in preheated oven at 400° F until golden and cooked through, about 8 minutes.
  • Wash the parsley, shake dry and chop. Stir into the tomatoes, season with salt and pepper and divide between two plates. Top each with two fish fillets and serve immediately.