Halibut with roast tomato & herb dressing

SERVES 4. PREPARE 10 MINS PLUS SOAKING. COOK 30 MINS. 244 CALORIES

4 dry-packed sun-dried tomatoes

1 small red onion, finely sliced

2 tsp red wine vinegar

2½ tbsp olive oil

4×180g halibut steaks

200g cherry tomatoes, quartered

25g flat-leaf parsley, chopped

25g basil, chopped

HALIBUT is a delicious white fish with large flakes and a firm, but tender texture. It’s best cooked on the bone to help seal in the flavoursome juices. The tangy tomato dressing sets it off perfectly, while home-pickled onions add texture. In a small bowl, cover the sun-dried tomatoes with boiling water and leave to soak for 20 minutes, then drain and chop. Preheat the oven to 200c/gas mark 6. Place the sliced onion in the vinegar and leave to infuse. Place the halibut steaks on a baking sheet lined with baking parchment. Brush the fish with ½ tbsp olive oil and roast in the oven for 10 to 15 minutes, until the fish is starting to flake and is just cooked. In a small saucepan, gently warm the remaining oil, then add the sun-dried tomatoes and cherry tomatoes until the fresh cherry tomatoes start to soften. This should take about five minutes. Add the infused onion and vinegar and continue to cook for a further two minutes. Remove from the heat and stir in the herbs. Serve the sauce warm and spooned over the roasted fish.