Baked Halibut with Tomato Olive Vinaigrette
The dressing for this elegant composed salad is made mostly from pureed tomatoes.
- Servings: 4
Source: Martha Stewart Living, August 1994
- 3/4 cup cherry tomatoes, plus 1 cup mixed red and yellow pear or cherry tomatoes
- 1 tablespoon plus 3/4 teaspoon fresh lemon juice
- 1 tablespoon plus 1 3/4 teaspoons olive oil
- 4 oil-cured black olives, pitted and finely chopped
- Salt and freshly ground pepper
- 6 baby artichokes
- 4 4-ounce fillets halibut or other firm white-fleshed fish, skin removed
- 1 tablespoon chervil, coarsely chopped, plus 4 sprigs as garnish
- 1 bulb fresh fennel
- 2 cups baby spinach leaves
Puree 3/4 cup cherry tomatoes in a blender and strain through a sieve; discard solids. Combine tomato juice, 1 tablespoon each lemon juice and oil, olives, and salt and pepper to taste in a bowl; set aside.
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.
Heat oven to 400 degrees. Heat a nonstick ovenproof skillet with 1 teaspoon 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.
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.
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.