ROSEMARY AND ORANGE MARINATED HALIBUT
WITH ROASTED TOMATOES AND BLACK OLIVES

2 large halibut steaks, each about 12 ounces and 1-inch thick
Kosher salt and freshly ground black pepper
FOR THE MARINADE:
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh rosemary leaves
1 small garlic clove, finely minced or grated
1/2 teaspoon grated orange zest
FOR THE ROASTED TOMATOES:
3 or 4 large ripe tomatoes or 8 ripe plum tomatoes, trimmed, cut into
thin wedges
1 small sweet onion, cut into thin wedges
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped (about 8) pitted Kalamata olives (for serving)

Preheat the oven to 400 degrees F.

Place the halibut steaks on a platter; sprinkle with salt and pepper.

TO MAKE THE MARINADE:
In a small bowl, combine the olive oil, rosemary, garlic and orange zest; stir to blend. Spread evenly on the surface of the halibut. Turn to coat. Let stand while the tomatoes are roasting.

TO ROAST THE TOMATOES:
Combine the tomatoes, onion and 2 tablespoons of olive oil in a 13-by-9 inch enameled cast-iron or other heavy baking pan with a non-reactive surface. (It's best not to use aluminum, because the tomatoes will darken it.) Sprinkle the tomatoes with salt and pepper and stir to combine. Roast in the hot oven, stirring, every 20 minutes, until the vegetables begin to brown, 30 to 40 minutes.

TO COOK THE HALIBUT:
Remove the baking pan from the oven; increase the oven temperature to 450 degrees F. Tuck the fish into the tomatoes; pour any marinade left on the platter on top of the fish. Spoon some of the roasted vegetables on top of the fish. Return to the hot oven and roast just until the fish turns from translucent to opaque, about 10 minutes. Remove from the oven; sprinkle with the olives; let stand 5 minutes before serving.

Adapted from source: Fresh and Fast by Marie Simmons