Halibut en Cocotte with Roasted Garlic and Cherry Tomatoes
Why This Recipe Works
For our halibut en cocotte recipe we selected two similar-sized halibut steaks, remembering that steaks do have cartilage at either end that contains small bones. After we cut off the cartilage, the steaks were ready to be braised in a Dutch oven. We started our halibut en cocotte recipe by pan-roasting some garlic in olive oil to draw out its flavor, stirring in cherry tomatoes, and placing the halibut on top. As the fish cooked, the tomatoes began to break down, releasing their juices and helping to build a sauce.