Halibut Pot Roast

• 1 pound small red or fingerling potatoes, washed
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 pint cherry or grape tomatoes, halved
• 2 pounds halibut fillets (3/4 to 1 inch thick)*
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter, cut into cubes

1. Bring 4 cups water to a boil in a saucepan over medium-high heat. Add potatoes, and cook 15 minutes. (Potatoes will not be fully cooked.) Drain and set aside.
2. Preheat oven to 325u0b0. Heat oil in a large ovenproof skillet over medium heat. Add onion, and saute 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and saute 2 minutes more.
3. Place fish in pan, and add reserved parboiled potatoes, thyme, and next 4 ingredients. Bake, covered, at 325u0b0 for 22 to 25 minutes or until fish flakes easily. Remove from oven, add butter, re-cover, and let stand 3 minutes or until butter melts. Serve warm.
4. *Substitute other thick white fish, such as haddock,if desired.

red, olive oil, onion, garlic, cherry, thyme, tarragon, salt, freshly ground pepper, white wine, unsalted butter

Taken from www.myrecipes.com/recipe/halibut-pot-roast (may not work)