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| Baked Halibut with Tomato Olive Vinaigrette
3/4 cup of Cherry tomatoes; plus 1 cup of yellow pear or cherry tomatoes
1 tablespoon plus 3/4 teaspoons of fresh lemon juice
1 tablespoon plus 1 3/4 teaspoon of olive oil
4 Oil-cured black olives, chopped
Salt & freshly ground pepper
6 Baby artichokes
four 4 oz fillets halibut or white-fleshed fish
1 tablespoon of chervil; coarsely chopped, plus 4 sprigs as garnish
1 Bulb fresh fennel
2 cups of baby spinach leaves
1. Puree 3/4 C cherry tomatoes in a blender and strain through a sieve; discard solids. Combine tomato juice, 1 T each lemon juice and oil, olives, and salt and pepper to taste in a bowl; set aside. 2. Trim tough outer leaves of artichokes. in a 3-quart pot fitted with a steamer, bring 2 inches of water to a boil. Steam artichokes for 10 minutes, or until tender. Remove from pot; set aside to cool. 3. Heat oven to 400ºF Heat a nonstick ovenproof skillet with 1 t oil over medium heat. Season both sides of fillets with salt and pepper; place in pan. Cook, on one side only, until well browned, about 4 minutes. Finish cooking in oven, about 3 more minutes. 4. Meanwhile, quarter artichokes; remove choke only if it is purple. Toss artichokes with remaining lemon juice and olive oil and chopped chervil. Slice pear or cherry tomatoes in half. Set aside. 5. Slice fennel crosswise as thinly as possible and arrange on 4 plates. Place fish on top of fennel and arrange artichokes, halved tomatoes, and spinach on plate around fish. Spoon dressing over fish and vegetables. Garnish with chervil sprigs . 4 Servings
Posted to MM-Recipes Digest V4 #12 by suellen2@iname.com on Jun 3, 1999, converted by MM_Buster v2.0l.
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Cookbooks - Fish
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