Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish just large enough to hold the fish portions side by side.

2. 2.

   Halve 12 ounces fingerling potatoes lengthwise, quartering any especially thick ones. Toss on the sheet pan with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange cut-side down on one half of the pan, leaving room for the beans.

3. 3.

   Prepare the tomato base directly in the small baking dish, combining:

   • 10 ounces heirloom tomatoes, cored and cut into 1/2-inch pieces
   • 2 garlic cloves, thinly sliced
   • 1/4 cup drained pitted Niçoise or Kalamata olives, halved
   • 1 tablespoon olive oil
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread into an even layer.

4. 4.

   Pat 12 ounces halibut dry and divide into 2 equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Refrigerate while the vegetables begin roasting.

5. 5.

   Roast the potatoes on the upper rack and the tomato base on the lower rack for 20 minutes. Meanwhile, trim 10 ounces green beans and toss with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Thinly slice 1/4 ounce basil, yielding about 2 tablespoons, and set aside.

6. 6.

   Stir the roasted tomato base and nestle the seasoned halibut into it, skin-side down if skin-on. Turn the potatoes and spread the prepared green beans over the empty half of the sheet pan. Return both pans to the oven and roast for 10–14 minutes, until the halibut reaches 130°F in the center and the beans are tender with lightly browned edges. Remove the fish dish and let it rest for 3 minutes; give the vegetables those extra minutes in the oven if needed.

7. 7.

   Fold the sliced basil into the tomato-and-olive juices around the fish. Spoon the tomato mixture onto two warm plates and carefully place a halibut portion on each. Arrange the fingerlings and green beans alongside, then spoon the remaining pan juices over the fish.

Want more detail? See the temperature guide.