Halibut With Roasted Grape Tomato Salsa

• Salsa
• 1 1/2 cups grape tomatoes, cut in half,crosswise
• 12 white pearl onions, blanched and peeled
• 1/4 fluid ounce olive oil
• grated lime, juice and zest of
• 3 -5 sprigs fresh thyme
• coarse salt
• freshly cracked black pepper
• Fish
• 4 skinless halibut fillets (each about 6-ounces/170 grams)
• 1 tablespoon fresh thyme, chopped
• coarse salt
• fresh cracked black pepper
• 1 grated lime, zest of
• 2 tablespoons olive oil
• lime wedge, for serving (optional)
• 1 bunch watercress, for serving (optional)

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 saute 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.

salsa, grape tomatoes, white pearl onions, olive oil, lime, thyme, salt, freshly cracked black pepper, fresh thyme, salt, black pepper, lime, olive oil, lime

Taken from www.food.com/recipe/halibut-with-roasted-grape-tomato-salsa-113392 (may not work)