1. Preheat oven to 375 degrees F. 2. Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan. 3. Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes. 4. Fish: season with salt and pepper, zest from 1 lime and chopped thyme. 5. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat; when pan is hot, sear fish on both sides, about 1 to 2 minute per side. 6. Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. 7. Roast fish with vegetables, moving vegetables in the pan to surround the fish; continue to roast until fish is cooked through and firm, about 7 to 9 minutes. 8. Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
