Roasted Halibut with Tomatoes, Saffron, and Cilantro

• 3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
• 2 cups red grape tomatoes, halved
• 1 cup yellow teardrop tomatoes, halved
• 8 8-ounce halibut fillets (each about 1 inch thick)
• 1/2 cup olive oil
• 3 tablespoons white balsamic vinegar
• 2 green onions, chopped (white part only)
• 1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon saffron threads

1. Preheat oven to 450F.
2. Place all tomatoes in 13x9x2-inch glass baking dish.
3. Sprinkle with salt and pepper; toss to combine.
4. Sprinkle fish with salt and pepper; place atop tomatoes.
5. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend.
6. Season dressing to taste with salt and pepper.
7. Pour dressing evenly over fish.
8. Let stand 10 minutes.
9. Bake until fish is opaque in center, about 10 minutes.
10. Cool slightly.
11. Place 1 fillet on each of 8 plates.
12. Season tomato mixture to taste with salt and pepper.
13. Top fish with tomato mixture, dividing equally.
14. Garnish with cilantro sprigs.
15. Serve warm.

tomatoes, red grape tomatoes, yellow teardrop tomatoes, olive oil, white balsamic vinegar, green onions, cilantro, fresh basil, saffron threads

Taken from www.epicurious.com/recipes/food/views/roasted-halibut-with-tomatoes-saffron-and-cilantro-105164 (may not work)