Servings: 8
Ingredients
- 3 lbs Halibut skin removed and sliced into approximate 3” x 2” fillets (cod or monkfish is also nice)
- 3 TBS extra virgin olive oil
- 2 sticks salted butter
- 3 TBS fresh thyme minced, plus 6 additional full sprigs
- 4 TBS white wine
- 1 quart multi colored cherry tomatoes sliced in half
- Salt and pepper
Instructions
- Preheat the oven to 350*.
- Over low heat in a medium sauce pan, melt butter. Add wine and stir until it is evenly incorporated with the butter. Add thyme, minced leaves as well as full sprigs. Continue to cook gently on low heat.
- Add chopped tomatoes to the butter mixture and allow to sweat for 5 minutes so the tomatoes release some of their juice and absorb the rich butter herb flavor. Remove from the heat.
- Season the fish with salt and pepper and place skin side down in a baker coated with 2-3 TBS extra virgin olive oil. Roast uncovered until the internal temperature reaches 140*F, about 15-20 minutes. Do not over cook.
- Remove fish from the oven and generously cover with the tomato butter sauce. Serve warm.
Notes
Recipe provided by Anna Rossi.
Anna is an Emmy Award-winning Lifestyle Host and TV Personality. She brings an authentic connection to food, travel, and the art of gathering as a culinary leader, food writer, recipe developer, brand ambassador, and spokesperson. Her culinary and TV journey began when she competed alongside her husband, AJ, on MasterChef USA. She has since become a celebrated home cook, developing original recipes and hosting cooking shows featured nationwide.
Anna and her family have a strong connection to and love for Cape Cod spending much of the summer in Osterville. A special thanks to Anna and AJ for the incredible feast they created to celebrate the flavors of Cape Cod’s “Local Summer.” - Julie Craven Wagner
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