Halibut + blistered tomatoes

2 x filets halibut
2 x tbsp extra virgin olive oil  
4 x sprigs fresh thyme
1 x lemon juice
1 x tbsp chiffonade of fresh basil
1 x tsp maldon salt for each filet
Cracked black pepper
2 x rows of campari tomatoes
6 x pieces of garlic
8 x pearl purple onions

Mediterranean roasted vegetables

2 x zucchinis
2 x tbsp capers
1 x Japanese eggplants
1 x leek
1 x tbsp oregano
2 x tbsp extra virgin olive oil
Pinch of maldon salt
Pinch of black pepper

1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

2. Wash and dry your vegetables and fish. To prep your veggies, slice the zucchini and eggplant into half moon. Slice your leeks from bottom till the green part. Spread all vegetables for the Mediterranean roast onto pan drizzle with olive oil and your spices and herbs. Place in the oven and set time for 10 minutes. Once time is up, mix your veg and rotate your pan and roast for 10 more minutes.

3. For the blistered tomatoes with halibut, peel and cut onions in half, smash your garlic and place on parchment paper and drizzle with oil, salt, and pepper. Add your rosemary to the pan. Move the tomatoes to the side and place your halibut on the same pan. Try not to overcrowd the pan. Drizzle your fish with oil, salt, and pepper and top with oregano. Bake for 10 minutes then turn your oven to broil and keep the fish in there for 2-3 minutes.

4. To serve, get your serving plates ready, add the roasted vegetables first, add then place your fish on top of the vegetables and the tomatoes on the side of the plate. I love adding fresh herbs to my dishes. Today I used basil from my garden for extra freshness.  

5. Serve immediately while still warm + delicious!

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