Halibut With Oven-Roasted Tomatoes and Wheat Berry Tabbouleh
- 4 tablespoons olive oil
- Juice of 3 lemons, plus 2 tablespoons zest
- 1 cup fresh flat-leaf parsley, chopped
- 1/2 cup fresh chives, chopped
- 1/4 cup fresh mint, chopped
- 1 pickling cucumber, diced
- 4 cloves garlic, 1 minced and 3 whole
- 2 pints cherry tomatoes, halved
- Salt, to taste
- Freshly ground black pepper, to taste
- Nonstick cooking spray
- 4 halibut fillets (about 1-1/2 pounds)
- 1 tablespoon fresh dill, chopped
- 2 cups cooked wheat berries
1. In a medium bowl, whisk together 2 tablespoons of the oil, the juice of 2 lemons and 1 tablespoon of the lemon zest. Add the parsley, chives, mint, cucumber and minced garlic. Set aside.
2. Preheat the oven to 425 degrees. In a large bowl, toss one pint halved tomatoes with 1 tablespoon of the oil, the whole garlic cloves and salt and black pepper to taste. Mist a baking sheet with the cooking spray. Transfer the tomatoes to the sheet, cut side up, and roast 20 minutes or until soft and juicy.
3. While tomatoes are cooking, mist a baking pan with cooking spray. Place the halibut in the pan and rub with remaining oil, lemon juice and lemon zest; season with salt and black pepper to taste. When tomatoes have cooked 10 minutes, place fish in oven and bake 8 to 10 minutes or until flaky but still moist.
4. Remove halibut and tomatoes from oven. Toss tomatoes with dill and spoon over fish. Combine the cooked wheat berries, the remaining pint of tomatoes and the lemon juice mixture. Serve.