Halibut Pot Roast

This is a simple and relatively fail-safe way to prepare a large amount of fish for a hungry crowd.  Its warmth and rustic flavors are a great addition to any holiday table, and leftovers can easily be converted to soup or stew.

You will need:

• 2 lbs. halibut fillets (3/4 to 1 inch thick)
• 1 lb. small red or fingerling potatoes, washed – halve any large ones and leave the rest whole
• olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, minced
• 1 pint cherry or grape tomatoes
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 sprig fresh rosemary
• sea salt and freshly cracked black pepper, to taste
• ½ cup dry white wine
• 3 T butter, cut into cubes

1.  Boil the potatoes in salted water with the whole sprig of rosemary for around 15 minutes, or until potatoes are partially (but not fully) cooked, then drain and set aside.

2.  Preheat the oven to 325 degrees.  Heat the oil in a large, ovenproof skillet and sauté the onion until translucent.  Add the garlic and tomatoes and sauté a few minutes longer, until the garlic is fragrant.

3.  Place the fish in the skillet, and cover with the tomato-onion mixture.  Surround the fish with the potatoes and pour the wine over everything.  Strip the thyme from its twigs and sprinkle the leaves over the fish.  Do the same with the tarragon.  Dust the entire contents of the skillet with salt and pepper.

4.  Bake under foil (or skillet lid) for 22-25 minutes, or until the fish flakes easily at its densest point.  Remove the roast from the oven, dot with the butter cubes, and recover.  Let it stand for a few minutes, until the butter melts.  Serve warm with hot crusty bread.