Halibut, tomatoes, basil-honey-yogurt sauce
We first spread six quartered plum tomatoes out on a baking sheet, drizzle them with olive oil, sprinkle lightly with salt, pepper, and thyme leaves, and roast them for 3 hours at 215°F (102°C).
Roasted plum tomatoes (before and after)
We then cut several cups of fresh basil, clean the leaves, and combine them in a food processor with 1/4 cup of olive oil, a pinch of salt, 1/4 cup of Greek yogurt and a teaspoon of honey. The mixture is blended until smooth and stored in the refrigerator.
Pick and clean the basil
Sauce and tomatoes ready to go
Vegetable oil and butter warm in a nonstick pan and the halibut is seasoned with a little salt and pepper, then cooked for 4-5 minutes a side until golden brown and allowed to rest a few minutes when done.
Halibut (before and after)
To serve, we place the halibut on a splash of the basil-honey-yogurt sauce, add the tomatoes alongside, and drizzle with olive oil and the sauce.
Dinner is served
This dish is simple and truly delicious!