Halibut en Cocotte with Roasted Garlic and Cherry Tomatoes

Name: Halibut en Cocotte with Roasted Garlic and Cherry Tomatoes
Yield: Serves 4
Cuisine: French
Ingredients: 1/4 cup, extra-virgin olive oil (see note); 2 , medium garlic cloves, sliced thin; 1/8 teaspoon, red pepper flakes; , Salt; 2 cups, cherry tomatoes (12 ounces), quartered; 1 tablespoon, capers, rinsed; 1 teaspoon, minced fresh thyme leaves; 2 , halibut steaks (1 1/4-pound), each about 1 1/4 inches thick and 10 to 12 inches long, and trimmed of cartilage at both ends (see illustration below); , Ground black pepper

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Main Courses

French

Fish & Seafood

SERVES4

WHY THIS RECIPE WORKS

For our halibut en cocotte recipe we selected two similar-sized halibut steaks, remembering that steaks do have cartilage at either end that contains small bones. After we cut off the cartilage, the steaks were ready to be braised in a Dutc...

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