- 1 pint grape tomatoes
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 5 tablespoons extra virgin olive oil (EVOO), divided
- Salt and pepper
- 4 fillets halibut or sea bass (6 ounces each)
- 2 packages fresh gnocchi
- 4 tablespoons butter
- 6 sprigs fresh tarragon, leaves stripped and chopped
- 3 tablespoons snipped chives
Pre-heat the oven to 425°F.
Place a large pot of water on the stove to come up to a boil.
Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tablespoons EVOO, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons EVOO in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
Add salt to boiling water and drop in gnocchi. Cook for 2-3 minutes until they rise like fluffy pillows.
Melt the butter in a skillet over low heat and add herbs. Toss cooked, drained gnocchi with herb butter, salt and pepper.
Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce and serve with gnocchi alongside.