Halibut with Dill Pollen and Tomatoes, by Pollen Ranch
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- 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
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.