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Halibut with Dill Pollen and Tomatoes, by Pollen Ranch

on Sunday, 15 December 2013. Posted in Main Course, Recipes

Halibut, meet your new best friend. Just one pinch of Dill Pollen from Pollen Ranch adds a bright, herbaceous pop of flavor to this quick and easy fish dish. Halibut is beautiful here, however you can also substitute rock cod or any firm white fish in this dish. Recipe courtesy of Pollen Ranch.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Serves 4

Ingredients

  • 1 pound cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 teaspoon Dill Pollen from Pollen Ranch
  • 2 teaspoons extra virgin olive oil, such as
  • 2 tablespoons water
  • 4 8-ounce halibut fillets or steaks
  • 2 tablespoons lemon juice

Directions

Preheat oven to 425°F.

Arrange tomatoes, cut side up, in a 9 x 13-inch baking pan.In a small bowl, combine green onions, garlic, Dill Pollen, oil and water. Spread green onion mixture over tomatoes. Season with salt & pepper to taste.

Bake on the top rack of the oven for 25 minutes, until tomatoes are lightly browned on top..

While the tomatoes roast, place the fish in a baking pan large enough to hold the fillets in a single layer. Drizzle with lemon juice, cover with foil, and place on the bottom rack of the oven.

Bake the fish 8 – 10 minutes until you can insert a knife into the fish without resistance and internal temperature reads 145°F.

Transfer the fish to a platter. Add the fish cooking juices to the tomato mixture and stir well; spoon over fish. Finish with an extra sprinkle of Dill Pollen.