- Cook Time
- Prep Time
- 2 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- 4 plum tomatoes, 3 cut crosswise into 8 slices and 1 finely chopped
- 3 tablespoons vegetable oil
- 6 cloves garlic, smashed and finely chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup fresh basil leaves
- 4 5 ounces halibut fillets, at room temperature, split horizontally into 1/2-inch-thick slices
- 1 pinch cayenne pepper
- 1 tablespoon capers, drained
Position a rack in the top third of the oven and preheat to 400 degrees . In a shallow baking dish, whisk together the vinegar, Worcestershire sauce and 1/2 teaspoon salt; add the tomatoes.
In a small pan, heat the oil over medium heat. Add two-thirds of the garlic and cook until golden, 3 to 6 minutes; remove from the heat and let cool to room temperature, about 5 minutes. Transfer the cooked garlic and its cooking oil to a blender, then add the remaining raw garlic, the olive oil, basil, 1/2 teaspoon salt and a pinch of black pepper; blend until smooth.
Season the fish with salt and the cayenne pepper. Transfer to a greased rimmed baking sheet and roast until the fish is opaque and flakes easily, 5 to 7 minutes.
Arrange the marinated tomato slices on a platter. Using a spatula, place the fish on top. Drizzle the basil sauce on the fish and top with the chopped marinated tomatoes and the capers.