Roasted Halibut with Tomatoes, Saffron, and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup olive oil
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon saffron threads
- 3 tablespoons white balsamic vinegar
- Carbohydrate 10 g(3%)
- Cholesterol 111 mg(37%)
- Fat 17 g(26%)
- Fiber 3 g(12%)
- Protein 44 g(89%)
- Saturated Fat 3 g(13%)
- Sodium 168 mg(7%)
- Calories 374
Preparation Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.
Preparation Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes. Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes. Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.
