Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Halve 12 ounces fingerling potatoes lengthwise; quarter any especially thick ones so the pieces are no more than 3/4 inch thick.

2. 2.

   Cut 12 ounces heirloom tomatoes into 3/4-inch chunks, keeping their juices. Thinly slice 2 garlic cloves and 1/4 ounce basil. Halve 1 medium lemon; squeeze 1 tablespoon juice from one half and cut the other half into wedges.

3. 3.

   Pat 12 ounces halibut dry and divide into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and refrigerate uncovered while the potatoes begin cooking.

4. 4.

   Toss the prepared potatoes on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon dried herbes de Provence
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Arrange cut-side down and roast for 20 minutes initially; they will continue roasting while you cook the fish.

5. 5.

   After the potatoes have roasted for 20 minutes, heat 2 teaspoons olive oil in a 12-inch ovenproof skillet over medium-high heat. Blot surface moisture from the seasoned halibut. Place the fish presentation-side down and sear without moving for 3 minutes, until golden and easily released with a thin spatula. Turn carefully.

6. 6.

   Reduce the heat to medium. Add 1 teaspoon olive oil and the prepared garlic to the open spaces around the fish; stir for about 15 seconds. Add the prepared tomatoes and their juices, 1 tablespoon drained and rinsed capers, and 1/4 teaspoon fine sea salt around—not over—the fish. Let the tomatoes sizzle for 1 minute.

7. 7.

   Transfer the skillet to the oven and roast for 6–9 minutes, until the halibut reaches 130°F at its thickest point. Check the potatoes at the same time: they should be browned and tender after about 30–35 minutes total roasting.

8. 8.

   Transfer the halibut to a warm plate and rest for 3 minutes. Keeping a mitt on the hot skillet handle, gently stir 1 tablespoon unsalted butter and the prepared 1 tablespoon lemon juice into the warm tomatoes off the heat. Fold in the prepared basil, keeping some tomato pieces intact.

9. 9.

   Spoon the warm tomato-caper sauce onto two plates and set the halibut on top, golden-side up. Arrange the crisp potatoes alongside and finish each plate with the prepared lemon wedges.

Want more detail? See the temperature guide.