Halibut With Tomatoes, Capers, and Thyme

HALIBUT WITH TOMATOES, CAPERS AND THYME

1 halibut fillet, about .45 lbs

1 small shallot, sliced

5 sprigs fresh thyme

1 tblsp capers

juice of 1/2 meyer lemon

1 small, very ripe, heirloom tomato, cut into chunks

1/4 cup white wine

2 tblsp extra virgin olive oil

Preheat oven to 400F.  In a 10″ oven-proof saute pan heat oil over medium high heat until hot but not smoking.  Add halibut filet, skin side down and sliced shallots.  Sear for about 3 minutes and brown the shallots.   Add thyme, lemon juice and wine and capers.  Turn halibut and sear on other side, 3 minutes.  Add chopped tomato and place pan in oven.  Bake for additional 3 minutes or until filet is done. Don’t overcook.  Take pan out of oven and remove fish. Turn oven to broil.  Return pan to oven and continue to cook until tomatoes break down and sauce is reduced,  is browning a little, and is a nice thickened consistency.  Remove pan and spoon sauce over fish.*  Serve immediately.