3 5-oz pieces of halibut, seasoned on both sides with salt and pepper
2 pints of cherry tomatoes, stems removed and halved
2 garlic gloves, thinly sliced
1 leek cleaned and thinly sliced
1 tablespoon chives
1 handful of small basil leaves
Extra virgin olive oil
White balsamic vinegar
Preheat oven to 300ºF.
On the stovetop heat a cast-iron skillet with 2 tablespoons of olive oil over medium-high heat. Place the fish in the cast iron skillet and cook for 3 to 4 minutes. Remove and set aside. Lower the heat to medium and add the leek, cook for a couple of minutes. Once the leek begins to soften, add the tomatoes and garlic. Season with salt and pepper. Stir and cook until the tomatoes start to soften and they begin to release their juices; about 5 minutes. Add a splash of white balsamic vinegar and season with a little more salt and pepper if necessary. Remove the cast-iron skillet from the heat and carefully place the halibut (uncooked side down) into the pan nestled in between the leeks and tomatoes.
Place the cast iron skillet into the oven uncovered for 10 to 15 minutes.
Remove from the oven and add your basil leaves and chives and serve immediately.