Breaded Halibut over Sungold Tomatoes

• hidangan: 2 servings
• masa aktif: 15 minutes
• jumlah masa: 45 minutes

Bahan-bahan

3 cups sungold tomatoes (17.5 ounces/500 grams)

2 large shallots (3.5 ounces/100 grams)

4 garlic cloves

3 large Calabrian chili peppers, stored in oil (see Note for brands I like)

Extra-virgin olive oil

1 cup brioche bread crumbs (2 ounces/57 grams)

Diamond Crystal kosher salt

1 pound fresh halibut, flounder, or cod

Freshly ground black pepper

1/4 cup fresh basil leaves (for garnish)

Arahan

Begin with your mise en place. Halve the three cups of tomatoes, peel and thinly slice two shallots, and thinly slice the four garlic cloves. Chop up three Calabrian chili peppers. Set all of this aside.

Set a large sauté pan with a tight fitting lid over medium heat. Add two tablespoons of extra-virgin olive oil and one tablespoon of the oil the Calabrian chilies are jarred in (it adds flavor and reduces waste!). Add in the one cup of brioche bread crumbs and toast, stirring often, for 4-5 minutes, or until the bread crumbs go from pale to golden brown and crispy. Season the bread crumbs with salt to taste and transfer them to a bowl.

Wipe out as much of the pan as you can, but it doesn't need to be perfect. Place the pan back over medium heat and add enough olive oil to coat the surface, usually three to four tablespoons.

Add the shallots and cook, stirring occasionally, for 4-5 minutes or until it just begins to soften. Add the garlic and Calabrian chilies and cook an additional 4-5 minutes, or until the garlic is beginning to soften and take on a bit of color.

Add in the sungold tomatoes. Season with a few pinches of salt. Give the pan a few shakes and let the tomatoes cook for 8-9 minutes, or until they begin to break down and turn jammy, bubbling similarly to a sauce.

While the tomatoes are cooking, season the top sides of the halibut with a pinch of salt and a few cracks of black pepper.

When the tomatoes have fully broken down into a jammy base, nestle the halibut right on top. Cover the pan and let the fish steam for 6-8 minutes or until it is fully opaque. For perfectionists, the internal temperature should read 135°F or higher.

Remove the pan from the heat.

Scoop the bread crumbs directly onto the halibut. Make sure to only give the halibut a bread crumb coating, avoid scattering the bread crumbs on the sauce.

Tear the basil leaves over the top of everything.

To serve, place the sauté pan in the center of the table and use a big spoon to cut into the halibut pieces. Scoop up some fish and some tomatoes along with it, and serve!