Roasted Halibut with Corn and Charred Tomato Compote

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Toss corn kernels with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on one side of the baking sheet and roast for 8 minutes until lightly golden.

   Tip: Roasting corn separately ensures it gets caramelized before the fish is added.

3. 3

   Pat halibut fillets dry and season both sides with salt, pepper, and smoked paprika. Place skin-side down on the baking sheet with the corn.

   Tip: Drying the fish ensures better browning and crisper skin.

4. 4

   Drizzle the halibut with 1 tablespoon olive oil and roast for 12-15 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Don't overcook halibut—it continues cooking slightly after removal from the oven.

5. 5

   While the halibut roasts, heat 2 tablespoons olive oil in a skillet over medium-high heat. Add sliced red onion and sauté for 3 minutes until softened.

   Tip: Caramelizing the onion adds depth to the compote.

6. 6

   Add halved cherry tomatoes and remaining garlic to the skillet. Cook for 4-5 minutes, stirring occasionally, until tomatoes begin to blister and release their juices.

   Tip: The blistering creates a concentrated tomato flavor.

7. 7

   Stir in vegetable broth, lemon juice, and most of the fresh basil. Simmer for 2 minutes. Season with salt and pepper to taste.

   Tip: Reserve some basil to add at the end for fresh, aromatic flavor.

8. 8

   Plate the roasted halibut and corn, spoon the tomato compote around them, and garnish with remaining fresh basil and lemon zest.

   Tip: A squeeze of fresh lemon juice at the table brightens all the flavors.