Pan-Roasted Fish with Burst Tomato Sauce and Gnocchi with Tarragon-Chive Butter


  • 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.

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