Pan Roasted Fish with Tomato Confit
Recipe type: Main Dish
Cuisine: Seafood
Serves: 4-6 servings
  • 1 to 1½ pounds white fish fillets such as halibut, cod or sole
  • 4 tablespoons butter, ghee, or coconut oil
  • Salt and pepper
  • A heaping quart of heirloom tomatoes (grape, pear or cherry would do as well) (2½ cups), diced
  • 3 Tbsp. balsamic vinegar
  • 1 shallot, or half a small onion, chopped
  • 3 to 4 cloves garlic, chopped
  • Fresh herbs such as thyme, basil or oregano, minced (about a tablespoon)
  1. In a skillet over medium heat, melt 2 tablespoons butter, ghee or coconut oil.
  2. As it begins to brown add the tomatoes and shallot.
  3. Cook the tomatoes for 10 to 15 minutes, stirring frequently, until most of the liquid is gone.
  4. Add the balsamic vinegar, herbs and garlic.
  5. Simmer the confit, uncovered, for at least 15 minutes or until it has thickened considerably, stirring occasionally.
  6. Season it with salt and pepper and take off the heat.
  7. Preheat the oven to 425 degrees Fahrenheit.
  8. Season the fish with salt and pepper.
  9. In a large oven-proof skillet, heat 2 tablespoons butter over medium high heat.
  10. Add the fish, skin side down (if it has any skin), and cook turning once, until firm about 2 minutes on each side.
  11. Transfer the skillet to the oven and cook the fish for 3 minutes longer.
  12. Serve the fish over some zucchini 'pasta' with basil butter and top with tomato confit.
Recipe by Divine Health at